I had a good 20 days to create, make and test a recipe for this month’s Recipe ReDux, whose theme is “green with herb envy.” That’s roughly 3 weeks to make use of fresh, green herbs in a nonconventional way; plenty of time… dare I say, a luxurious amount of time.
So what did I do? Well, I waited until 7 am this morning to get started. Procrastinate much?
In my defense, I’m not the only one taking my sweet time. The calendar says spring, but the weather clearly isn’t ready to get the ball rolling – the bright white background in this photo is the foot of snow we just got two days ago.
And I did sketch out my recipe idea several weeks ago, going with a savory scone that would depart from the usual sweets-and-dried-stuff motif. I just didn’t bother to open up the flour sack until today. Sadly, the first attempt was a big last-minute fail: the cheese topping burned, the scone was dry, and the whole thing tasted strongly like baking powder.
Being optimistic – ok, pressed for time and out of butter – I staged that herb-y photo of the first batch and thought I’d just write about how I probably would make these XYZ changes next time. But piling lazy on top of procrastinate-y (sure, that’s a word) seemed like the wrong way to go, so I picked up another pound of butter and got to work. This time, I cut back the baking powder & baking soda, left out the capers, added a teeny bit more milk, and mixed the parmesan into the dough.
The result? An herb parmesan scone that was well worth the wait (and the frantic trip to the grocery store).
My favorite part about these scones is how green the herbs stay, even after baking. And the flavors get even better when you dip these bad boys into some olive oil. So don’t delay – try this recipe out:
Fresh herb scones
(8 scones, approx. 250 calories each)
2 cups whole-wheat flour
1 Tbs sugar
½ tsp baking powder
¼ tsp baking soda
¼ tsp salt
½ cup (1 stick) of butter, softened
2/3 cup buttermilk, generously measured (nearly ¾ cup, basically)
2 Tbs fresh oregano, chopped
1 Tbs fresh parsley, chopped
1/3 cup sun-dried tomatoes, chopped
1/2 cup grated parmesan cheese
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
In a large bowl, mix the flour, sugar, baking powder, baking soda and salt. Use your fingers to squish the butter into small pieces & drop them into the dry mix. Using your fingertips, blend the butter into the dry mix until it resembles wet sand and the butter is evenly distributed.
Add herbs, tomatoes and cheese. Pour in the buttermilk and blend with your hands until they just come together. Divide the dough into eight balls, and press gently on the tops to flatten them a little.
Transfer the scones to the baking sheet, then pop them in the oven for 18-19 minutes. When done, let them cool for a few minutes on a rack before serving with olive oil for dipping.
You’ve got plenty of time to check out the herb-ful recipes created by my fellow ReDuxers, but don’t wait until the last minute. Do as I say, not as I do, and check these links out: