Rosemary Scones

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I don’t make scones very often.  The temptation to smother them in thick cream and gobs of strawberry jam guarantees they will be too great an indulgence to enjoy often.  However, savoury scones, which only beg for lashings of butter, can be a tempting prospect!

This is another one from the  Australian Good Taste magazine challenge: http://www.taste.com.au/kitchen/food+pix/australian+good+taste+home+cook+of+the+year+2012,999?i=13119#top.

The recipes in the challenge are from the June and July issues of the magazine. These issues are full of genuinely good recipes, so I have been very inspired by the challenge.

I served these scones with homemade cream of celery soup.  Yum.

Recipe

  • 1 c white self-raising flour, sifted
  • 1 c wholemeal self-raising flour, sifted
  • 1 t sea salt
  • 50g butter at room temperature
  • 1/3 c finely grated parmesan
  • 2 T pine nuts
  • 1 T fresh rosemary, chopped
  • 1 c buttermilk
  • Extra buttermilk to brush

Preheat oven to 220C. Line baking tray. Combine flour and salt in bowl. Rub in butter until mixture resembles fine breadcrumbs.  Stir in parmesan, pine nuts and rosemary.

Make a well in the mixture and add buttermilk. Knead on a lightly floured surface until smooth. Shape the dough into a 2cm thick square. Cut into 12 equal squares.

Place scones side by side on the baking tray. Brush with extra buttermilk. Bake for 15-18 minutes until scones are golden and sound hollow when tapped.

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About baking bohemian

My name is Jen and I am the baking bohemian. My blog identity comes from the cultural background of my mother’s family, (Bohemian), and my mother’s more left wing lifestyle (bohemian). The big ‘B’ Bohemian refers to the rich cultural heritage of our family that emigrated from Bohemia when it was still its own country (it now comprises two thirds of the Czech Republic). Food featured prominently in the family and broader social life of that part of my family. No social interaction was without sustenance, and any celebration, large or small, was an invitation to cook up a storm. My own family emigrated from the United States to Australia when I was a child. For the most part we lived with our mother, and my dad eventually moved back to the US. The little ‘b’ bohemian relates to the semi-alternative lifestyle we led with our mother. I hesitate to refer to her as a hippy, for that conjures up so many misconceptions, but certainly she was on that side of the fence. She was probably more eccentric than radical at the end of the day, but she could really cook. We always set extra plates at the dinner table because inevitably people would visit at dinner time. I started cooking when I was about eight. Cookies. Obviously I was motivated by desire! I loved cooking, I loved that the kitchen was always, in every way, the heart of the house, so I was always part of anything else that was happening while I was cooking. I loved people loving my food. With all the different things that I have done in my life and am interested in, food has remained my most consistent and enduring passion.

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