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Thursday, March 18, 2010

Oatmeal Rosemary Scones

Maybe I should have named this the month of breads instead!

Anyway, we made these in class this week, and they were SO GOOD I had to share them with you! In honor of St. Patrick's Day, we made Green Leprechaun Soup, and these scones (which, yes, technically are more of an English thing than Irish... but I don't care! They have a touch of green in them!)

Oatmeal and Rosemary Scones
1 cup oats (not quick cooking)
3/4 cup white flour
1/2 cup whole wheat flour
1 Tbsp. sugar
1/2 tsp. salt
1 1/2 tsp. baking powder
1/2 tsp. baking soda
10 Tbsp. butter (1 stick, plus 2 more Tbsp.)
1/2 cup buttermilk
1 Tbsp. rosemary (fresh, or dried)
Kosher salt
In a large bowl, mix together the dry ingredients.
On a cutting board, cut up the butter into small squares. The secret to scones is to have the butter really cold, and to stay in small pieces throughout the dough, so you want to work quickly. After the butter is mostly incorporated, add the buttermilk. Mix it together a bit, but you might need to use your hands to fully get all of the dry ingredients mixed. Add the rosemary, and mix it some more. (If it's too dry, feel free to add up to 2 more Tbsp. of buttermilk.)

Put a small amount of flour onto a clean tabletop or cutting board. Take out half of the mixture and form it into a flat circle. Cut it into 8 equal pieces. Place on a cookie sheet covered with parchment paper, and sprinkle with a bit more kosher salt. Repeat the smushing and cutting of the second piece of dough. Bake at 375* for 17-20 minutes, until the tops are golden brown. Enjoy!

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