Rosemary scones
Rosemary scones combine savoury flavours of rosemary, parmesan cheese, and pine nuts for a gourmet touch. They're simple to make and perfect for brunch or snacks.
Cook time 20 min
Prep time 10 min
Ingredients:
2 cups self-raising flour1 tsp salt
1/4 cup butter
1/3 cup grated parmesan cheese
2 tbsp pine nuts
1 tbsp rosemary
Rosemary scones are a delightful twist on the traditional scone, incorporating the savory flavors of rosemary, parmesan cheese, and pine nuts. These scones are perfect for a weekend brunch or an afternoon snack, bringing gourmet flair to your table with minimal effort.
Instructions:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
In a large mixing bowl, combine the self-raising flour and salt. Mix well with a whisk or a fork to ensure the salt is evenly distributed.
Add the chilled, cubed butter to the flour mixture. Using a pastry cutter, fork, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs. Make sure to work quickly to keep the butter from warming up too much.
Stir in the grated Parmesan cheese, lightly toasted pine nuts, and chopped rosemary until evenly distributed throughout the flour mixture.
Gradually add the milk to the dry mixture, a little at a time, stirring gently with a wooden spoon or rubber spatula until the dough just comes together. The dough should be slightly sticky but manageable. Do not overmix.
Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together. Pat or roll the dough into a circle or rectangle about 1 inch thick.
Use a round biscuit cutter or a knife to cut the dough into scones. Place the scones on the prepared baking sheet, spacing them about 2 inches apart.
Bake in the preheated oven for 15-18 minutes, or until the scones are golden brown and cooked through. They should sound hollow when tapped on the bottom.
Remove the scones from the oven and let them cool slightly on a wire rack. Serve warm or at room temperature. These scones are delicious on their own or with a bit of butter.
With the perfect blend of rosemary, parmesan, and pine nuts, these rosemary scones are a savory treat that will impress your guests and satisfy your taste buds. By following the steps and tips provided, you can create a delicious and unique addition to your baking repertoire.
Rosemary scones FAQ:
Bake the rosemary scones in a preheated oven at 400°F (200°C) for 15-18 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
The scones are done when they have a golden brown color and sound hollow when tapped on the bottom. You can also use a toothpick; it should come out clean.
You may substitute parmesan cheese with other hard cheeses like Grana Padano or Pecorino. For a dairy-free option, use a vegan parmesan substitute.
Store leftover rosemary scones in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months.
Use a round biscuit cutter about 2-3 inches in diameter for cutting the scones. This will yield scones that bake evenly and have a nice size for serving.
Cooking Tips:
- Ensure your butter is cold before mixing it into the flour to achieve a flaky texture in your scones.
- If you don't have self-raising flour, you can make a substitute by mixing 2 cups of all-purpose flour with 3 teaspoons of baking powder and 1/2 teaspoon of salt.
- Toast the pine nuts lightly before adding them to the mixture to enhance their nutty flavor.
- Fresh rosemary works best for this recipe, but dried rosemary can be used in a pinch. Just remember to halve the amount if using dried.
- Handle the dough as little as possible to prevent the scones from becoming tough.
Nutrition Facts
6 ServingsCalories 300kcal
Protein 8g
Carbohydrates 40g
Fiber 1.68g
Sugar 0.37g
Fat 13g
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