Saturday, April 23, 2011
Thinking of the Anzacs: Rosemary & Parmesan scones
We're big supporters of the Anzac tradition in our household. Especially the hubby.
But this year Anzac Day is more than a little bit overshadowed by the Easter Long Weekend. So today I conceded we would steer away from endless Hot Cross Buns, and add some rosemary to the mix. These really do indulge my savoury baking needs, they are melt in the mouth like puff pastry as you pull them out of the oven. Serve them warm with plenty of butter.
3 cups self-raising flour ( or 3 cups flour plus 3 teaspoons baking powder)
1 tsp sea salt flakes
2 tbs chopped rosemary leaves
3/4 cup finely grated parmesan
100g cold butter, chopped, plus extra to serve
11/2 cups milk, plus extra to brush
Rosemary sprigs, to garnish
Preheat the oven to 180 celsius.
Combined the sifted flour, salt, chopped rosemary and half a cup of the parmesan into a bowl. Add the butter, and rub the mixture together with your fingertips until you have a coarse crumbly base.
Make a well in the centre and pour in the milk, then use a butter knife to combine, stirring as little as possible.
Tip the dough out onto a floured surface, or a silicon baking sheet if you have one. Place a layer of baking paper over the dough, then roll the dough to 2cm thick.
Use a 6cm cutter to cut out 12 scones. Place on a baking tray lined with the non-stick paper (that you've already used).
Brush the scones with the extra milk, and then decorate with the sprigs of rosemary and the parmesan.
Bake for 20-25 minutes, until a skewer comes out clean.
Happy Anzac Day for Monday.
Lest we forget.