Posted by
Chef Penny
|
Posted in
cornmeal
,
rosemary
,
scone
|
Posted on
7:55 AM
I decided to go a little on the savory side today, but not completely. This recipe has ingredients that compliment both the sweet and savory side! I bet this would be great just simple with some melted butter and eaten warm. They are making my apt smell delicious :)
Ingredients:
1 1/2 cups cold unsalted butter
3 cups all-purpose flour
3/4 cup cake flour 1 3/4 cups cornmeal (I used medium grind- i'd suggest to use fine grind!)
2 tablespoons stemmed and finely chopped fresh rosemary leaves, plus additional small sprigs for garnish
3/4 cup light brown sugar
1 egg plus 1 egg yolk
2 1/2 tablespoons honey
1/2 cup plus 2 tablespoons half and half
1 tablespoon melted butter
1 tablespoon turbinado sugar (sugar in the raw)
Directions:
Chop the cold butter into small squares and put it in the freezer while you gather and measure out the rest of the ingredients
Preheat the oven to 400°F
Combine the flours, cornmeal, chopped rosemary, and brown sugar in the bowl and mix. (i used my kitchen aid) Add the chopped, frozen butter and process it into the dry ingredients in short pulses until the butter is just incorporated into the flour, so it looks crumbly like sand.
Mix egg and yolk, honey, and cream in a bowl. Then incorporate into the dough just until combined. At this point your dough is ready to be put on the baking sheet. I like mine to look rustic so I just made it with my hand into circles. You can also roll out and cut with a cookie cutter.
Brush the tops of the scones with the melted butter, sprinkle them with turbinado sugar, and gently press a rosemary sprig into each one.
Bake until golden brown and the bottoms are slightly colored. All depends on size!
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