Olive Scones — Jewish Food Society

Ingredients

• 1 package (2 ¼ teaspoons) active dry yeast
• 3 tablespoons warm milk
• Pinch of sugar
• 1 cup (2 sticks) unsalted butter, softened
• 3 ½ cups all purpose flour
• 1 ½ teaspoon kosher salt
• ½ cup quark or sour cream
• 2 large egg yolks
• 1 cup cracked green olives, pitted, sliced
• 1 egg, for wash
• Oil or butter for greasing