Focaccia Scones

These scones are bites of flaky heaven– garlic, onion and rosemary sauteed until fragrant, brushed with olive oil and baked until golden. I am a huge fan of quick breads that you can mix up in under twenty minutes and these scone-biscuit hybrids definitely fit the bill. They’re easy enough for everyday eating and fancy enough for company.

These seem to be the best when eaten on the same day they’re made, so if you’re making these for a party I would make these ahead of time through the dough step or the pan step and just pop them in the oven about 25 minutes from mealtime.

Tasty Flaky Scones

Focaccia Scones

Adapted from Moosewood Restaurant New Classics

Time: 30 minutes, 10 min prep, 20 min cook
Servings: 6-8 Scones

Ingredients

2-1/2 tbsp Extra Virgin Olive Oil (EVOO)
2-5 garlic cloves, crushed then minced
1/4-1/2 onion, preferably red, finely diced
1 tsp freshly ground black pepper
1-2 tbsp chopped fresh rosemary (1-2 tsp dried)
2 cups unbleached white flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
2 tbsp low-fat plain yogurt (or cold butter)
3/4 to 1 cup low-fat plain yogurt (or buttermilk)

Olive oil (for brushing)
Sea salt flakes (optional)

Special Tools: None!

What To Do

Set the oven to 425 degrees Fahrenheit. Spray a baking sheet with non-stick spray.

Rosemary, Onion & Garlic

Crush the garlic with the flat side of your knife, and then chop. A Chef’s knife works best for this. Next, dice the onion. You can omit the onion if you like.

Mincing Rosemary, the Easy Way

To mince the rosemary, separate the stems into the younger, tender stems (green or whitish-green- bottom left) and the older stalks (brown, woody-looking- top right). You can mince the green rosemary springs right on the stalk, but you’ll want to remove the rosemary leaves from the woodier stems before mincing.

Onions Garlic & Rosemary

Heat the oil in a frying pan, and toss in the garlic, rosemary and onion. If you prefer very well done onions, cook the onions for a couple minutes prior to adding in the garlic and rosemary.

Add the fresh ground black pepper

Grind some black pepper into the pan and cook the ingredients for 60 seconds and then remove from the burner.

Sift dry ingredients in a bowl

In a medium or large mixing bowl, pour in the flour, baking powder, salt and baking soda.

Whisk dry ingredientsStir together using a whisk or a fork.

Flour Coated GoodnessAdd the 2 tablespoons of yogurt and the sauteed herb oil to the flour mixture. Mix well using a spatula. The garlic and onion pieces should be well coated with the flour mixture.

Add yogurtPour in 3/4 cup of the yogurt and mix until incorporated.If the mixture is too dry, add more yogurt by the spoonful until the dough just comes together.

Sticky dough ballThe dough will be pliable and sticky.

A Circular ShapeFlour a workspace about the size of two dinner plates (or whatever you think you need) and smush the dough into a roughly circular shape (around 8 inches in diameter and 1/2 inch thick).

Dough WedgesUsing a butter knife (or other dull knife) coated in flour, cut the dough into equal wedges. The flour will keep the dough from sticking to the knife. You may need to recoat it a few times.

Wedges on a PanCarefully move the slices to the baking pan. Brush each with a generous amount of olive oil using a kitchen brush or spoon. If desired, sprinkle a pinch of flaked sea salt onto each scone.

Bake for approximately 20 minutes or until the tops are golden brown.

Golden Scones

Remove from the oven and serve hot!

Enjoy!

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One thought on “Focaccia Scones

  1. Pingback: Rosemary and Lavender Savory Scones « Spoon Feast

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