According to the cookbook I got these from they were called "Savory Scones". Aptly named too. The word “Savory” totally describes these. The brown sugar in the topping gives it a slightly sweet hint & I used fresh rosemary (my favorite) in the topping & that to me set this in a class of it's own. The scone itself was crispy on the outside & inside almost similar to cornbread in texture. Not bad!! So here’s how I did it. First the topping:
Butter or margarine 2 tbsp
1 large onion thinly sliced
rosemary 1 tsp (or 1 tbsp fresh)
thyme ¼ tsp
Brown sugar
Melted the butter in frying pan & sautéd the onions with the rosemary & thyme & brown sugar till clear & soft. Apparently according to the recipe I was supposed to add the spices & sugar at the end (after I was done w/ the onions) but I was in a hurry & in typical fashion didn’t read the recipe properly. OK, well…big deal!
On to the Scones:
Flour 3 c.
Sugar 1 tbsp
B. Powder 4 tsp
B. Soda 1/2 tsp
Salt ½ tsp
Oregano 1 tsp
Basil ¼ tsp
Garlic Powder ¼ tsp
Butter or Margarine 6 tbsp
1 egg
1 c milk
This part was simple, in typical biscuit/scone fashion. Mix dry ingredients in a large bowl, cut butter till crumbly. Add beaten egg & milk stir & make soft dough. Here’s the part where I had to deviate from the recipe. It claimed you could kneed it 8-10 times, on a floured surface,--- NO WAY!! I just had to add 1/3 c more flour & then turn it over in the bowl & put heaping spoonfuls (@ 2 heaping tbsp per scone) on the baking try about 2 cm apart. Preheat oven to 220c for 20-25 min makes about 15-18 scones. And there you have it. Not the best lookers, I'll admit, but they sure tasted great!
1 comment:
Er, HOW much brown sugar do u nd for the topping?
Post a Comment