Recently we invited friends to afternoon tea. They had not experienced the pleasures of an afternoon "cuppa" and we wanted to share the pause that can truly refresh. I wanted to include scones, which I have never made before and found a lovely recipe for savory scones in Scones and Tea, published by Teatime Magazine.
Rosemary-Walnut Scones
(makes 8 scones)
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1/4 cup cold unsalted butter, diced
- 1/2 cup chopped walnuts
- 1 TBS chopped fresh rosemary
- 1/2 cup plus 2 TBS heavy whipping cream, divided
- Garnish:fresh rosemary sprigs
Prehat oven to 375 degrees F.
Line a baking sheet with parchment paper. Set aside.
In a medium bowl, combine flour,baking powder, salt and pepper. Using a pastry blender, cut butter into flour mixture until the mixture resembles coarse crumbs. Add walnuts and rosemary, stirring to combine. Gradually add 1/2 cup cream, stirring until just combined. (If the mixture seems dry, add more cream, 1 TBS at a time, until a dough forms.)
On a lightly floured surface, roll dough into an 8-inch circle. Cut into 8 wedges. Places wedges on the baking sheet.
Brush the wedges with the remaining 2 TBS cream.
If desired, garnish each wedge with a rosemary sprig.
Bake until lightly browned, 15 to 20 minutes. Cool on the baking sheet for 5 minutes.
If you enjoy tea or just like to bake treats for friends and family, I highly recommend this book and TeaTime Magazine.
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