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Savory Scones with Rosemary and Chevre
From Covered in Honey by Mani Niall.
1 1/3 cups all-purpose flour
1 1/3 cups semolina
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup olive oil
1/4 cup mild herbal honey, such as lavender, sage or eucalyptus
1 large egg
1/2 cup cream or whole milk
1 1/2 teaspoons minced fresh rosemary, divided
5 ounces chevre goat cheese
1. Preheat the oven to 425 degrees Fahrenheit.
2. In a medium mixing bowl, mix the flour, semolina, baking powder, baking soda and salt. Set aside.
3. In a separate bowl, combine the olive oil, honey, egg, cream or milk and 1 teaspoon rosemary. Whisk lightly, just enough to break up egg yolk and blend honey. Set aside.
4. Use a pastry cutter or your hands to work chevre into flour mixture until it resembles coarse crumbs. Make a well in center and add wet ingredients. Mix with wooden spoon until dough forms a ball. Knead gently several times and turn onto lightly floured board. Knead again a few turns, just enough to form a workable ball.
5. Pat dough into a circular shape measuring about 8 1/2 inches in diameter and inch thick. If edges crack, simply use palm of your hand to shape and repair them. Cut with a knife or dough cutter into 8 or 10 triangular pie-style wedges. Sprinkle with remaining rosemary. Gently lift each scone onto prepared baking sheet and place about 1 inch apart.
6. Bake for 12 to 15 minutes, until golden brown.
Note: dried rosemary works in a pinch.
1 1/3 cups all-purpose flour
1 1/3 cups semolina
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup olive oil
1/4 cup mild herbal honey, such as lavender, sage or eucalyptus
1 large egg
1/2 cup cream or whole milk
1 1/2 teaspoons minced fresh rosemary, divided
5 ounces chevre goat cheese
1. Preheat the oven to 425 degrees Fahrenheit.
2. In a medium mixing bowl, mix the flour, semolina, baking powder, baking soda and salt. Set aside.
3. In a separate bowl, combine the olive oil, honey, egg, cream or milk and 1 teaspoon rosemary. Whisk lightly, just enough to break up egg yolk and blend honey. Set aside.
4. Use a pastry cutter or your hands to work chevre into flour mixture until it resembles coarse crumbs. Make a well in center and add wet ingredients. Mix with wooden spoon until dough forms a ball. Knead gently several times and turn onto lightly floured board. Knead again a few turns, just enough to form a workable ball.
5. Pat dough into a circular shape measuring about 8 1/2 inches in diameter and inch thick. If edges crack, simply use palm of your hand to shape and repair them. Cut with a knife or dough cutter into 8 or 10 triangular pie-style wedges. Sprinkle with remaining rosemary. Gently lift each scone onto prepared baking sheet and place about 1 inch apart.
6. Bake for 12 to 15 minutes, until golden brown.
Note: dried rosemary works in a pinch.