Rosemary Walnut Scones

Rosemary Walnut Scones

We like to use Calivirgin Rustic Rosemary Olive Oil

 

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Rosemary Walnut Scones
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Course Breads
Servings
8
Ingredients
  • 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
Course Breads
Servings
8
Ingredients
  • 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
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Rating: 0
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Rate this recipe!
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Cool on a wire wrack or serve warm.
Recipe Notes

Recipe Courtesy of Cassie @ Bake Your Day


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