Since we have a seriously enormous rosemary bush growing in our front yard, I am always wondering what I can make that includes this delicious aromatic herb. Our rosemary bush is so large, in fact, that it is now blooming in age with beautiful purple flowers. We use rosemary regularly in pastas, sauces & in general cooking… sometimes we even place a bunch of stalks of rosemary in a jar of water to freshen up the room, but… in a scone? I admit I was a bit hesitant to try this combination (which you can guess means made my kids extremely hesitant to try it!), but, how will you know if something is for you or not unless you give it a try, right?! Once again, an important lesson I try to teach my kids daily comes out through baking! (One more reason to love the kitchen!)
Warning: The wonderful aroma of these scones will fill up your house and make your tummy growl! These scones are perfect for spring or fall. They are light & crispy on the outside, & soft on the inside. I think they are best served warm. Add butter if you like. If your kids are anything like mine, they love to help in the kitchen – so send them out to help pick the rosemary… or perhaps even the apples, if you are so lucky!!
Tip: If you make big scones, you can heat them up the next day in your toaster oven, carefully cut the scone in half horizontally and add a soysage patty to make a mini biscuit-sandwich! Can you say “Wow?!” Oh sorry!… I didn’t realize your mouth was full! Mmmmmmmmmm………….. Delicious!
Apple Rosemary Scones
- 1 1/4 cups non-dairy milk
- 2 tsp apple cider vinegar
- 3 cups unbleached flour
- 2 Tbsp baking powder
- 1/2 tsp salt
- 1/2 cup light brown sugar, packed gently
- 1/4 tsp nutmeg
- 1 tsp cinnamon
- 1/2 cup non-hydrogenated vegetable shortening (I use Spectrum)
- 2 Tbsp canola oil
- 1 tsp vanilla extract
- 1 1/2 cups diced sweet red apples (about 3 small apples)
- 1/8 cup finely chopped fresh rosemary (or 1 Tbsp dried & crushed)
- a little sugar for sprinkling (raw sugar or brown sugar)
1) Preheat oven to 375. Mix the milk and vinegar in a large measuring cup. Set aside.
2) Combine the flour, baking powder, salt, brown sugar, nutmeg and cinnamon in a large mixing bowl. Add the shortening in clumps, mixing in well with a pastry cutter, a fork or your hands. Break it up until it is in little pea like crumbles. Add the rosemary and apples.
3) Mix the oil and vanilla into the milk/vinegar mixture. Create a well in the center of the dry mixture and pour the liquid into the center. Mix until it is all just moistened, flipping and folding the batter this way and that, trying not to overmix. A few dry-looking spots are okay.
4) Using a 1/3 cup measuring cup, scoop & drop the scones onto a parchment covered baking sheet. You should get 12-16 scones, depending on the size you scoop them. Sprinkle the tops with some sugar, then bake 18-22 minutes until the tops & sides are lightly browned. Transfer to cooling rack to cool and enjoy warm! Devour!