The weather has turned, and with a chill in the air and a fire in the hearth there might be the urge to take a bit more time cooking, or bake something tasty. Bread baking is always satisfying, whether yeasted or a quick bread. Sometimes as we prepare a meal there’s a feeling a little something might be missing. Muffins, biscuits, and scones quickly and delightfully round out a meal, and can be enhanced in many ways.
The way to roll them out.
My mom was a great lover of scones. She loved making them, and because she never wasted a scrap of any kind of dough, she almost always used the “form into a disc and cut into wedges” method of cutting out. No waste at all, and I think she liked the little triangle shape it made. Because nothing has to be re-rolled (as it is when you cut them out with a biscuit cutter) there are no misshapen or tough second string. She also carefully folded the dough over on itself a few times like she did with biscuits to encourage flaky layers, always with a very gentle hand.
The rosemary on the windowsill called to me
Some of my favorite muffins, scones, and biscuits are on the savory side. Since one of my fall tasks this past weekend was to bring tender herbs inside, at present I am looking at a large rosemary plant on the counter by my sink where it gets plenty of light. Thus, rosemary has been tossed into many dishes the past few days. So easy to think of an herb when you walk by it constantly.
Goat cheese for a little surprise
Cheese is a great addition as well, and to keep things a little lighter, I’ve used a local goat cheese here. It’s flavorful, so a little goes a long ways. That flavor was definitely not overpowering though, just a light hint. Goat cheese is also easier for some to digest. I lightened the saturated fat load a little more using a vegan butter and oat milk. Both substitutions worked well and did not alter the taste.
Whole grain delicious
Probably the biggest change to the basic scone recipe was using King Arthur white whole wheat flour rather than all-purpose white. If you can’t find this, you can substitute whole wheat pastry flour which is lower in protein (gluten). While one would think this would make a heavy scone, with the addition of the corn starch, these came out remarkably light, with a lovely texture, and little streaks of the goat cheese.
Rosemary and Goat Cheese Scones
2 ½ cups, 285 g., white whole wheat flour, or whole wheat pastry flour
¼ cup, 32 g., non-gmo corn starch
1 tsp. salt
1 tbsp. baking powder, non-aluminum
1 rounded tbsp. minced fresh rosemary
1 stick butter or vegan butter, cold, grated
4 oz. goat cheese, crumbled
½ cup, 118 ml, oat or dairy milk
2 tbsp. honey
Preheat oven to 425 degrees F. Line a rimmed baking sheet with parchment.
Combine the dry ingredients and add the butter and goat cheese. Work these into the dry ingredients with your fingers, working quickly. You will still have some little lumps of the cheese.
Pour ½ cup milk a two-cup measuring cup or a bowl, but why dirty two dishes? Add the eggs and honey and beat together. Make a center in the dry ingredients and pour in the liquid. Using a wooden spoon or spatula or your fingers, combine the ingredients gently. You may have to add a bit more flour to just barely bring the dough together, with some craggy bits still.
Turn out onto a floured board, gently fold over on itself a time or two to finish blending, sprinkling on more flour only if necessary, and form into a large disc, pat down gently to about ¾”. Using a sharp knife, cut the disc into eight pieces like a pie, and using a thin spatula, transfer to the baking sheet. Brush the top with a bit more milk or a beaten egg, taking care not to let it drip down the sides.
Bake for 25 minutes, or until golden brown, turning the pan once for even browning.
Let cool and enjoy. Really delicious with a little butter and honey drizzled on top.