I have to write this down somewhere - it is a recipe that was originally a sweet blueberry scone but I wanted to use up some herbs that were left over from dinner.
1 & 1/3 of a cup of flour
4 teaspoons of baking powder
Pinch of kosher salt to taste
1 & 1 half sticks of unsalted COLD butter
Preheat the oven to 450* and while its warming up, plug in your blender and put the flour, baking powder, and salt in it and give it a few pulses to make it very smooth and powdery.
Chop the cold butter into little pieces, adding a little at a time. The pastry should look like sand at first but as you add more and more butter it should take on a nice smooth doughy consistency.
Add to blender:
Roughly chopped Rosemary, Basil, and/or Oregano
Pulse herbs in the blender until pastry becomes a nice spring green. It might look odd, but it's what you want.
Take dough out, place in a ceramic bowl.
Add to a seperate bowl:
1/3 cup of milk (I used 2%, but buttermilk will work just as well)
Black pepper, kosher salt to taste
Mix the egg gently into the milk and add to the pastry dough. Mix the dough, egg, and milk until it becomes wet.
Flour the top of your counter or use a cutting board. Spoon the dough onto the flour, flour your hands, and shape into a flat circle. Cut into desired pieces - wedges if you want 6-8 large scones, or squares if you want a dozen.
Line a flat baking sheet with parchment paper and roll pastry into equal balls. If you desire to decorate, you can top the scones with sprigs of fresh rosemary or other herb and a light sprinkle of salt.
Place in hot oven for 12 - 15 minutes and let cool.
These would go very well with that lamb stew above!
/ Quill (Brown Tabby and White Pancake Monster)[/FONT]
Last edited by fleetfish; 08-21-2011 at 02:23 PM.