Blueberry Rosemary Scones


Admittedly, I’m not much of a baker… but these are so simple and take no time at all.  I’m also not much of a “sweets” person…. but I think the savory rosemary and the tartness of the lemon drizzle combined with the sweetness of the blueberry preserves… just may be perfection on the taste-buds.

Adapted from several similar recipes I’ve seen online, I’ve made it my own . They’re technically not scones… but more a cross between scone, cookie and biscuit. Call them what you will…. but I call them delicious.

Try your favorite jam with your favorite fresh herb… maybe sage and orange marmalade; or thyme and apricot jam. And try orange or lime for the glaze. I think my next attempt will be fresh mint, with a chocolate ganache center and an orange glaze drizzle. Yum – I want that now!

Ingredients

Scones:
2 cups all-purpose flour, plus more for dusting
1/2 cup sugar
2 teaspoons baking powder
2 tablespoons finely chopped fresh rosemary leaves
1/4 teaspoon fine sea salt
6 tablespoons cold Vegan margarine, cut into 1/2-inch pieces
1 cup full fat coconut cream
1/3 cup Wild Blueberry Preserves (I use Bonne Maman)
Glaze:
1/4 cup fresh lemon juice, from 2-3 medium lemons
2 cups powdered sugar
1-2 tablespoons water

For the scones: Place an oven rack in the middle of the oven. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Set aside.

In a food processor, pulse together the flour, sugar, baking powder, rosemary, salt and margarine until the mixture resembles a coarse meal. Transfer the mixture to a mixing bowl. Gradually stir in the cup of coconut cream until the mixture forms a dough. On a lightly floured work surface, roll out the dough into until it’s a 1/2-inch thick. Using a 3-inch cookie cutter (I used a scalloped-edge rectangle shape), cut out pieces of dough and put on the prepared baking sheet. Gently knead together any leftover pieces of dough and roll out to additional 1/2-inch sheets. Continue cutting more 3 inch shapes until all dough is used. Makes roughly 12-16 scones.

For the glaze: In a medium bowl, mix together the lemon juice and powdered sugar until smooth. Gradually add the water until the mixture is thin enough to spread. Using a spoon, drizzle the glaze over the scones. Let the glaze set for about 30 minutes.

Ready to Cook?
Using your index finger or thumb, gently make an indentation in the center of each pastry. Spoon a 1/2 teaspoon of preserves into each indentation. Bake for 18 to 20 minutes or until the edges are golden brown. Transfer the cooked scones onto a wire rack and cool for 30 minutes, before glazing. Serve or store in an airtight plastic container for 2 days.

The Perfect Bite
Now, it’s important to let these cool enough to drizzle the glaze on them without it completely melting right into the scone. However, that said… they are best served fairly warm within at least 3o minutes of coming out of the oven. If you want them to look perfect wait the suggested time. If you want them to taste perfect… feel free to rush the wait time. It’s your prerogative!

The Perfect Pairing
If you’re feeling a little British after making these… enjoy them with a steamy hot cup of your favorite breakfast tea. I, on the other hand, was just given a bag of Kona coffee beans – sent straight from the Big Island. So I was feeling a little like a Euro Haole… or something like that.

The Perfect Health
Did you know that Rosemary Aids in Alzheimer’s Prevention? Read more here

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8 thoughts on “Blueberry Rosemary Scones

  1. Thanks Deb.
    Easy enough that I made them and sent them to my wife’s place of employment for our anniversary surprise. They were all impressed that “You made these” and gained me a few brownie points with my wife. (The flowers didn’t hurt either.)
    Thanks again and have a great day.

  2. Pingback: 2010 in review | The Perfect Bite

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