Weekend Herb Blogging initiated by Kalyn’s Kitchen is where you’ll find food bloggers from around the world participating in this event by taking photos and writing about herbs, plants, vegetables or flowers and then on the weekend a published recap with the links to all the posts is submitted. It’s a fun and informative ongoing event. Morsels and Musings will be hosting the event I’m writing about.
I have so many herb recipes but for this one I wanted to post about something as easy as a scone, rosemary scone to be exact. Rosemary is a hardy, sun loving perennial and is one of the most aromatic herbs of all. Most people associate rosemary with lamb dishes but it can also be used in stews, soups, fish, frittatas, pasta sauces, eggplant, zucchini etc. A plant that’s easy to grow in pots if you don’t have a garden.
Rosemary isn’t only known for its flavor enhancing abilities. Rosemary extract has been used to treat a wide range of ailments, including stomach upsets, digestive disorders and headaches. Two of the most important ingredients in rosemary, which are thought to be largely responsible for many of these therapeutic actions, are caffeic acid and rosemarinic acid – both are potent antioxidant and anti-inflammatory agents. These two natural acids are effective at reducing inflammation which may contribute to asthma, liver disease and heart disease. For more health benefits on rosemary, click here.
The scone recipe is adapted from my favorite herb book, “herbaceous. a cook’s guide to culinary herbs” authored by Ian and Elizabeth Hemphill. This is a lovely book which goes into detail on how to grow, dry and use the herbs in recipes.
Preheat oven to 200c (400f). With a pastry blender or you can use your hands, process the flour, butter and salt until you get the consistency of small peas. Stir in chopped rosemary and gradually add the milk. The dough should be firm and moist so you be the judge if you use all or only some of the milk. Dust the work area with flour and lightly pat the dough to a thickness of 3/4 inch. Cut out dough using a 2 inch round cutter. Place on a dusted tray and bake for 10 minutes until the tops are golden brown. Serve with butter. Makes 10 scones.
The Culinary Chase’s Note: Butter and jam are the usual choices for scones but since this is more a savory one, I used rosemary butter but omit the dried chilies. Notice the natural split in the scones which allows you to gently open it up without having to use a knife. Enjoy!
Sorry folks, I made a mistake in the dates and the host for this event should be Kalyn’s Kitchen (February 26th – March 4th) and not Morsels and Musings. Morsel and Musings is March 5th – 11th. So please don’t go to Morsel and Musings looking for the recap…………..she’s getting married!