Our kitchen garden is flourishing, the farmers markets and CSA shares have returned to Whitefish and there are aromas and flavors aplenty in our kitchen. We like using the freshest ingredients available and locally grown doesn’t get better than our back yard or a Whitefish organic farm. Here is a favorite recipe for a savory scone that delights the senses from the moment the herbs are snipped until the last crumb is enjoyed.
Herb-Olive Oil Scones
2 cups flour -all-purpose
1 tablespoon baking powder
1/4 cup Parmesan cheese -grated
1/2 teaspoon salt
1/4 teaspoon black pepper -freshly ground
1/2 cup buttermilk or plain yogurt
1/3 cup olive oil
1 large egg
2 teaspoons lemon juice
1/2 teaspoon garlic -minced fresh
2 tablespoons chives -snipped
1 tablespoon fresh basil leaves -chopped
1 teaspoon marjoram, thyme, or oregano leaves -chopped fresh
Heat oven to 375 degrees. Put flour, baking powder, Parmesan, salt and pepper into a large bowl. Stir to mix.
In another bowl, whisk buttermilk, oil, egg, lemon juice, garlic, chives and herbs until well blended. Scrape herb mixture into flour mixture and combine well to form a soft ball. Turn dough onto a lightly floured surface and knead 10-15 times. Place on baking sheet and pat into 8 inch circle about 1/2 inch thick. Cut into 8-12 wedges but do not separate.
Bake 15-20 minutes or until lightly browned. Cool 5 minutes. Wrap loosely in a dish towel and continue cooling 15-20 minutes.