Preheat oven to 350 degrees. Line a baking sheet with parchment paper or foil.

In a large bowl, combine flour, baking powder and soda, and salt.

Add butter slices and cut in using a pastry cutter until butter is mixed with the flour and forms small pea-sized clumps.

Stir in chopped olives and rosemary.

Using a wooden spoon, stir in butter milk.

Dough will be somewhat dry and shaggy, but mix until dough forms a large ball.

Shape dough into a disk on cookie sheet and cut into 8 wedges separating them about 1 an inch apart from one another.

Lightly brush buttermilk over the tops of the scones.

Bake scones for 20 minutes or until the tops are golden brown.

To make the compound butter, add butter, rosemary, honey, and salt to a food processor.

Process until smooth, then place in the middle of a large piece of plastic wrap.

Roll and twist the side to form a log.

Refrigerate for at least 1 hour or freeze for 15 minutes.

Serve scones warm and spread with the compound butter.