These really could stand in as biscuits, instead of scones, if that tickles your fancy. I could make them every day. They should tickle your fancy for a few reasons: They take like 10 minutes to make, 20 minutes to bake. They look pretty. They have pink in them! Maybe I don't make them every day because white flour is the enemy. Not my enemy, mind you, but the enemy of many a waistline....though, many times, mine included. Because, you know, I have all of those weddings coming up. In which I need to, you know, look pretty. Right.
I foraged these pink peppercorns from a tree literally 30 feet from my front door. Did you know you can do that? Just pick those little pink nibs off the branch, remove the stems and, voila! Pink peppercorn. Local pink peppercorn. Look at you being all fancy and locavore-ish. (That's a word, I promise.)
The rosemary? Picked from a plant maybe 1000 feet from my front yard. I'm liking this "free" concept. Free as in foraged. As in, I promise I left plenty for the "owner" of these edible plants. They probably don't even realize what's in their front yard. I consider this complimentary garden trimming. You know, I did them a favor.
Go walk down your street (and if you live in California this will be easy, since these grow like weeds) and scan the trees for little pink balls on long, sweeping green branches. Then look down for the spiky, evergreen rosemary bushes. Look around. Confirm no one is looking. Pinch away your new treat. Don't tell anyone where you go it.
Recipe after the jump...
Rosemary Pink Peppercorn Scones with Feta
Makes 8 scones
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon baking powder
- 2 teaspoons raw cane sugar
- 4 tablespoons (1/2 stick) cold butter
- 1/3 cup crumbled feta cheese
- 1 tablespoon minced fresh rosemary
- 1 tablespoon whole pink peppercorns
- 3/4 cup fat free milk
- Brush of olive oil
Preheat oven to 425 degrees F. Lightly grease a baking sheet.
In a large bowl or mixer, mix together dry ingredients with butter until crumbly. Add cheese, rosemary and pink peppercorns until fully incorporated.
Slowly pour in the milk until dough comes together in a shaggy, wet ball. Fluff with a spoon to make sure any crumbs on the bottom of the bowl get incorporated as well.
On a well floured work surface, turn out dough and use your hands to shape into a shaggy ball. Press down until dough becomes a large round disk, about an inch thick.
Using a knife or spatula, cut the dough into triangular wedges. Eight wedges makes a nice sized scone. Transfer the scone wedges to the prepared baking sheet, leaving about an inch in between each. Brush the wedges with olive oil.
Bake for about 20 minutes, until scones are golden brown. Remove from the oven and allow to cool on the pan. Great served with black olives, butter or creme fraiche.