Walnut Rosemary Olive Oil Scones
40 mins Serves 8 scones Try this soft and tender olive oil scones recipe with toasted walnut and fresh rosemary. #STARFineFoods Ingredients: 1 cup buttermilk 1 egg 2 1/2 cups flour 2 1/2 tsp. baking powder 1/2 tsp. salt 1/4 cup sugar 2 Tbsp. fresh rosemary 1/4 cup STAR® Rosemary Infused Olive Oil 3/4 cup walnuts, toasted Instructions:Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper or a Silpat liner. In a small bowl, whisk the buttermilk and egg and set aside.
Combine the flour, baking powder, salt, sugar, and rosemary in a large food processor and pulse to combine. While the food processor is running, stream in the rosemary-infused olive oil and then the buttermilk & egg mixture and continue to process until just combined. Gently fold in the walnuts. The mixture should be a little wet but should pull away from the sides.
Turn the dough out onto a lightly floured surface and gently knead until the dough is uniform and is no longer stick; it shouldn’t take more than 4-5 turns. Shape the dough in to a circle, about 8 inches in diameter. Cut into 8 slices, as if you are cutting a pizza.
Place the slices onto the prepared baking sheet, leaving a little space between the scones. Bake in the 400 degree oven for 16-18 minutes until the bottoms are golden brown and the scones are puffy.
Cool on a wire rack or serve warm.
Ingredients
- 1 cup buttermilk
- 1 egg
- 2 1/2 cups flour
- 2 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/4 cup sugar
- 2 Tbsp. fresh rosemary
- 1/4 cup STAR® Rosemary Infused Olive Oil
- 3/4 cup walnuts, toasted
Instructions
Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper or a Silpat liner. In a small bowl, whisk the buttermilk and egg and set aside.
Combine the flour, baking powder, salt, sugar, and rosemary in a large food processor and pulse to combine. While the food processor is running, stream in the rosemary-infused olive oil and then the buttermilk & egg mixture and continue to process until just combined. Gently fold in the walnuts. The mixture should be a little wet but should pull away from the sides.
Turn the dough out onto a lightly floured surface and gently knead until the dough is uniform and is no longer stick; it shouldn’t take more than 4-5 turns. Shape the dough in to a circle, about 8 inches in diameter. Cut into 8 slices, as if you are cutting a pizza.
Place the slices onto the prepared baking sheet, leaving a little space between the scones. Bake in the 400 degree oven for 16-18 minutes until the bottoms are golden brown and the scones are puffy.
Cool on a wire rack or serve warm.
Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper or a Silpat liner. In a small bowl, whisk the buttermilk and egg and set aside.
Combine the flour, baking powder, salt, sugar, and rosemary in a large food processor and pulse to combine. While the food processor is running, stream in the rosemary-infused olive oil and then the buttermilk & egg mixture and continue to process until just combined. Gently fold in the walnuts. The mixture should be a little wet but should pull away from the sides.
Turn the dough out onto a lightly floured surface and gently knead until the dough is uniform and is no longer stick; it shouldn’t take more than 4-5 turns. Shape the dough in to a circle, about 8 inches in diameter. Cut into 8 slices, as if you are cutting a pizza.
Place the slices onto the prepared baking sheet, leaving a little space between the scones. Bake in the 400 degree oven for 16-18 minutes until the bottoms are golden brown and the scones are puffy.
Cool on a wire rack or serve warm.
Recipe developed by: http://www.bakeyourday.net
Cook Time: 40 mins
Total Time: 40 mins
Serves: 8 scones
