
Rosemary Walnut Scones
We like to use Calivirgin Rustic Rosemary Olive Oil

Servings |
8
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- 1 cup buttermilk
- 1 egg
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 cup sugar
- 2 tbsp fresh rosemary
- 1/4 cup Calivirgin Rustic Rosemary Olive Oil
- 3/4 cup walnuts, toasted
- 2 1/2 cup flour
Ingredients
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- Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper. In a small bowl, whisk the buttermilk and egg and set aside.
- Combine the flour, baking powder, salt, sugar, and rosemary in a large food processor and pulse to combine. While the food processor is running, stream in the rosemary-infused olive oil and then the buttermilk & egg mixture and continue to process until just combined. The mixture should be a little wet and should pull away from the sides.
- Turn the dough out onto a lightly floured surface and gently knead until the dough is uniform and is no longer sticky; it shouldn't take more than 4-5 turns. Shape the dough in to a circle, about 8 inches in diameter. Cut into 8 slices, as if you are cutting a pizza.
- Place the slices onto the prepared baking sheet, leaving a little space between the scones. Bake in the 400 degree oven for 16-18 minutes until the bottoms are golden brown and the scones are puffy.
- Cool on a wire wrack or serve warm.
Recipe Courtesy of Cassie @ Bake Your Day