{"id":3310,"date":"2021-06-30T01:00:00","date_gmt":"2021-06-30T01:00:00","guid":{"rendered":"http:\/\/www.womansconed.com\/?p=3310"},"modified":"2021-07-06T01:06:21","modified_gmt":"2021-07-06T01:06:21","slug":"bread-of-the-month-oiling-up-an-herb-y-scone","status":"publish","type":"post","link":"https:\/\/www.womansconed.com\/?p=3310","title":{"rendered":"Bread of the Month: Oiling up an herb-y scone"},"content":{"rendered":"\n

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Sometimes, all the planets (or ingredients and time of the year) align in order to make the right recipe. I was recently thumbing through my original favorite scone book, \u00e2\u20ac\u0153Biscuits and Scones,\u00e2\u20ac\u009d (Clarkson N. Potter; 1988) by Elizabeth Alston. You would think I had made every recipe in the book, but far from it\u00e2\u20ac\u00a6I had made a number of favorites multiple times over the years \u00e2\u20ac\u201d and the splatter-stained and sugar-crunchy pages singled those out \u00e2\u20ac\u201d but there were others that I ran across as if I\u00e2\u20ac\u2122d seen them for the first time.<\/p>\n\n\n\n

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[L]ike the one for Fresh Herb-Olive Oil Scones. How intriguing! That a scone could be made without butter, which seems to be the cornerstone for all scones, was quite interesting as a possibility for this month\u00e2\u20ac\u2122s bread recipe. And, also the fact that one of the herbs suggested for this summer-y scone is marjoram (along with basil, chives and thyme), of which I had recently been cultivating in a mini herb garden. What other sign did I need to get cracking and make these?<\/p>\n\n\n\n

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[M]arjoram, is really a nice herb, flavored a little like oregano with just a hint of a soft, fennel-like taste, it\u00e2\u20ac\u2122s also a more tender herb, less woody than some of its counterparts. I rounded out the herbs I gathered from my garden with some garlic chives and a little mother-of-thyme (or \u00e2\u20ac\u0153big thyme\u00e2\u20ac\u009d), as well as some purchased basil.<\/p>\n\n\n\n

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[I] got a nice brand of olive oil to use for these. I sometimes go no-frills with olive oil for cooking, but I wanted the olive oil flavor to be clean, but also full and robust, as good olive oil is.<\/p>\n\n\n\n

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[T]he oil, along with some plain yogurt, the chopped herbs, a little chopped garlic, lemon juice and an egg were whisked together for the wet ingredients.<\/p>\n\n\n\n

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[T]he dry ingredients of flour baking powder, salt, black pepper and some shredded parmesan cheese, were blended together thoroughly.<\/p>\n\n\n\n

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[T]he measuring cup of wet ingredients were then added to the dry, stirring just to bring everything together.<\/p>\n\n\n\n

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[T]he slightly dry, shaggy dough was brought out on a floured board for some brief kneading. I liked the way the herbs looked and smelled in the scones already.<\/p>\n\n\n\n

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[T]he dough was then cut in half and  patted into flat rounds on a large parchment-lined sheets.<\/p>\n\n\n\n

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[E]ach round was cut into eight even wedges, leaving the scone rounds together and not separating the wedges.<\/p>\n\n\n\n

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[I ]had additional thyme and marjoram left, so I decorated each wedge with a little of the green sprigs.<\/p>\n\n\n\n

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[T]he scones baked to a beautiful golden brown, puffing up a little and giving off an aroma of tangy Parmesan and earthy herbs. <\/p>\n\n\n\n

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[T]he scones cooled a little before I dug in. I was surprised by the texture, a little tender, a little crusty and chewy with a flaky top, somewhat like a cross between a biscuit and a good table sourdough bread, like something you would get warm in a basket at a restaurant..and ask for more. The Parmesan and lemon juice added just a hint of tang; the aromatic herbs and garlic gave a pizza\/foccaccia-like taste for a hearty, but light, savory scone. These would (and did) go perfectly with a main dish salad, and I could imagine them easily with soup, too. I\u00e2\u20ac\u2122m glad I discovered this recipe resting under my nose the whole time.<\/p>\n\n\n\n

Fresh Herb-Olive Oil Scones<\/strong><\/p>\n\n\n\n

From \u00e2\u20ac\u0153Biscuits and Scones; 62 Recipes from Breakfast Biscuits to Homey Desserts,\u00e2\u20ac\u009d <\/strong><\/p>\n\n\n\n

by Elizabeth Alston (Clarkson N. Potter; 1988)<\/strong><\/p>\n\n\n\n

Makes 16 scones<\/strong><\/p>\n\n\n\n

  • 2 cups all-purpose flour<\/li>
  • 1 tablespoon baking powder<\/li>
  • 1\/4 cup coarsely grated Parmesan cheese<\/li>
  • 1\/2 teaspoon salt<\/li>
  • 1\/4 teaspoon freshly ground black pepper<\/li>
  • 1\/2 cup buttermilk or plain yogurt<\/li>
  • 1\/3 cup olive oil (extra-virgin, virgin or light)<\/li>
  • 1 large egg<\/li>
  • 2 teaspoons lemon jice<\/li>
  • 1\/2 teaspoon minced fresh garlic<\/li>
  • 2 tablespoons snipped chives, or the green part of green onions, thinly sliced<\/li>
  • 1 tablespoon chopped fresh basil leaves<\/li>
  • 1 teaspoon coarsely chopped fresh marjoram, thyme or oregano leaves.<\/li><\/ul>\n\n\n\n

    Heat oven to 375\u00c2\u00b0. Put flour, baking powder, Parmesan, salt and pepper into a large bowl. Stir to mix well.<\/strong><\/p>\n\n\n\n

    In another bowl, whisk buttermilk, oil, egg, lemon juice, garlic, chives and herbs until well-blended.<\/strong><\/p>\n\n\n\n

    Scrape herb mixture into flour. Stir with a spoon until a soft dough forms.<\/strong><\/p>\n\n\n\n

    Turn out dough onto a lightly floured board and give 10 to 15 kneads. Gather dough into a ball and cut in half. Place both halves on a cookie sheet and roll or pat into an 8- or 9-inch round. Cut each circle into 8 wedges; do not separate wedges.<\/strong><\/p>\n\n\n\n

    Bake 15 to 20 minutes or until lightly browned. Put on a wire rack to cool for 5 minutes. Wrap loosely in a dish towel on the rack and cool at least 15 to 20 minutes more before serving.<\/strong>[<\/p>\n","protected":false},"excerpt":{"rendered":"

    Sometimes, all the planets (or ingredients and time of the year) align in order to make the right recipe. I was recently thumbing through my original favorite scone book, \u00e2\u20ac\u0153Biscuits and Scones,\u00e2\u20ac\u009d (Clarkson N. Potter; 1988) by Elizabeth Alston. You would think I had made every recipe in the book, […]<\/p>\n","protected":false},"author":1,"featured_media":3311,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13,14,10,12,1],"tags":[57,138,149,64,61],"class_list":["post-3310","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bookshelf","category-guest-kitchen","category-oantry","category-recipe-box","category-uncategorized","tag-bread","tag-herbs","tag-olive-oil","tag-parmesan-cheese","tag-scones"],"_links":{"self":[{"href":"https:\/\/www.womansconed.com\/index.php?rest_route=\/wp\/v2\/posts\/3310","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.womansconed.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.womansconed.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.womansconed.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.womansconed.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3310"}],"version-history":[{"count":0,"href":"https:\/\/www.womansconed.com\/index.php?rest_route=\/wp\/v2\/posts\/3310\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.womansconed.com\/index.php?rest_route=\/wp\/v2\/media\/3311"}],"wp:attachment":[{"href":"https:\/\/www.womansconed.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3310"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.womansconed.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3310"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.womansconed.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3310"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}