Monday, January 14, 2013

Walnut Rosemary Olive Oil Scones

This recipe uses STAR’s Family Reserve natural infused rosemary olive oil that was developed in partnership with Ferran Adrià, who is regarded as one of the world’s most creative chefs. This new range of original and all natural infused olive oils allows you to add an extra dimension of flavor to your favorite dishes while receiving the added health benefits of olive oil.

Time: 40 minutes | Yield: 8 scones
Walnut Rosemary Olive Oil Scones
1 cup buttermilk
1 egg
2 1/2 cups flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1/4 cup sugar
2 Tbs. fresh rosemary
1/4 cup STAR Fine Foods Rosemary Infused Olive Oil
3/4 cup walnuts, toasted
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Preheat the oven to 400 degrees.  Line a large baking sheet with parchment paper or a Silpat liner.  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 but 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 stick; 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 rack or serve warm.
Recipe developed by Cassie Laemmli of Bake Your Day


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