savory scones

Our Christmas tree this year was a tabletop rosemary plant from Trader Joe's.  I promise I watered it regularly, but the tree is as dry as kindling.  It still smells fragrant so I wanted to use it in a recipe.  The rosemary, and a tub of pine nuts that have been hanging out in the fridge, reminded me of my favorite savory scone from Crema Cafe.



I searched the smitten archives, where there are many delicious sounding scone recipes, but nothing quite like I was imagining.  I came up with my own version of Crema's scone by combining elements of this cheesy one, with this one with rosemary and pine nuts, and a little bit of winging it.

The result was even better, if I may say so myself.  I've put a few in the freezer and I'll be eating them for breakfast (and lunch and dinner) for the next few days.

Savory Scones with Rosemary, Pine Nuts, and Goat Cheese
Inspired by Crema Cafe, Adapted from Smitten Kitchen and Fragrant Vanilla Cake

1/2 cup pine nuts, toasted for ten minutes, then cooled
1 cup all purpose flour
1 cup whole wheat flour
1/4 cup sugar
1 1/2 teaspoon baking powder
1/2 teaspoon salt
a few sprigs rosemary, coarsely chopped
lemon zest from half a lemon
6 tablespoons cold butter, chopped
2.5 oz chevre (half of a small log), chopped
1/2 c heavy cream
2 eggs

Preheat your oven to 375º F, and line a baking sheet with parchment paper.

Whisk together flour, sugar, baking powder, and salt in a large mixing bowl.  Add the pine nuts, rosemary, and lemon zest and whisk.  Add the cold butter and goat cheese and mix everything together with your fingers.  In a separate bowl (I used my 1 cup measuring cup), whisk together the cream and one egg.  Add the cream and egg mixture to the mixing bowl and combine just until a dough forms.  (For this I continued to use my hands, but you may prefer to use a wooden spoon or your kitchenaid.)  If the dough is too dry, add a few more tablespoons of cream until it just holds together.



Place the doughball on your floured countertop.  Use a rolling pin or an empty bottle to gently roll the dough into an inch thick circular patty.  Cut into rustic triangles and place the ones you want to eat today on the baking sheet; put the rest in a sealed container and stick them in the freezer.  Whisk the other egg and spread a little on top, and bake for about 15 minutes, until the scones are golden brown on top.



Once they're cool, dig in.  Serve them with a savory spread or without.