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Rosemary & Scones

February 18, 2010

I like simple things,(like 5 ingredients or less, before that cooking show appeared) and I’d like to say cook in a simple way, using simple ingredients but somehow quite simply, one might disagree with this sentiment. It’s all relative and a matter of taste, preference, and that without being said; a matter of opinion.

At home, in my continued attempt to cook and bake in a more simple (in other words, less complicated & spicy) manner, what better way to do this than with rosemary…Rosemary after all is neutral, common and non threatening, and I never met a person who didn’t like this tangled hearty herb.

When I think of rosemary, I think of lemon (rosemary’s true love), chicken & lamb, olives & heirloom tomato, fish & bacon, white chocolate & cherries, grapefruit & syrup, and luscious summer Texas peaches with corn cakes and BBQ pork belly…….

Rosemary’s subtle yet pungent flavor is earthy,  works in diverse ways, is slightly sweet and just one of those many herbs that translates well into sweet or savory dishes. (But really, which herbs don’t?)

I have been given open access to a bundled growth of rosemary that is overtaking a friend’s yard and this massive growth has gone to flower….my ideas for the many uses have not yet run dry, and initially scones are what come  to mind most. The ingredients are easy, and always on hand, and the whole baking process takes less than 30 minutes.

2 c. A.P. Flour

1/2 c. sugar

2 tsp. Baking powder

1 tbsp. Rosemary (finely chopped)

1/4 tsp. salt

6 tbsp. butter ( cut in small pieces)

1 c. Heavy cream

After I have portioned the dough on a baking sheet, I dollop a bit of strawberry jam in the center of the scone. Orange marmalade or any other jam will work just as well. The icing is a standard glaze of  powdered sugar, (2 c.) a bit of lemon or orange juice(1/4 c.), few tbsp. of water and a sprinkle of purple rosemary flowers.

I prefer a round shape as opposed to the more traditional triangle wedges. It reminds me a bit of  an amped up, inside out ‘shortcake’ for some strange reason..(maybe that is wishful thinking)..and  the lemon glaze combined with a chilled exterior crust is reminiscent of a glazed donut (which is always a pleasant thought). Incidentally this is not a healthy  low- fat scone in any way shape or form, and I’m totally fine with that.  After all a little of everything is always good, in moderation of course.

In floral arrangements, ‘blooming rosemary’ is a gorgeous addition for Tulips, and Roses. At a previous florist in Houston that I worked, rosemary was a signature ‘green’ we paired with Roses, particularly during Valentine’s day. It is very unexpected, but has a nice rustic charm which some do appreciate, while others might just prefer that white fluffy stuff.

The same goes for flowering basil, goes great with tomato sauce, and garden roses.

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