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.
- 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.