A fabulous invention this morning:
Rosemary-Raisin Walnut Scones
Preheat oven to 400 degrees
If you have a mill, mill these together:
250 grams soft white wheat
50 grams brown rice (makes the scones a little crunchy on the outside)
1 teaspoon dried rosemary
1/2 teaspoon thyme (optional)
1/2 teaspoon coriander seeds (optional)
1 clove (optional)
1 inch vanilla bean, cut into bits
[If no mill, consider
2 cups of all purpose flour or whole wheat pastry flour or blend of these, substituting up to 1/3 cup of rice flour, if you have it, for some extra crunch
1 teaspoon ground rosemary
1/2 teaspoon ground coriander (optional)
1/2 teaspoon ground thyme (optional)
itty-bitty pinch of clove (optional)
and add 1 teaspoon vanilla with the juice, water/buttermilk, and egg below]
1 teaspoon soda
1 teaspoon cream of tartar
1/2 teaspoon salt
2 tablespoons brown sugar
1/4 cup buttermilk powder OR use buttermilk to complete the liquid volume below (powdered version allows more concentrated flavor despite limited liquid component of recipe)
25 grams flaxseed, ground in a clean coffee mill/spice grinder (optional, good fiber & omega 3 and nutty flavor)
Stir/strain/sift all the dry ingredients together until thoroughly mixed
1 cup raisins
zest of orange you juice for the next step
up to 1 teaspoon fresh rosemary leaves
3/4 cup toasted walnuts (about 12-15 minutes at 325 spread onto bare baking sheet usually does fine)
Chop these an add to dry ingredients or easier still, put the dry ingredients in the bowl of your food processor, and process the raisins, zest and rosemary until the raisins are small bits; then add the walnuts and pulse a few times until coarsely chopped
8 tablespoons cold butter
grate or use pastry blender to cut into small bits and mix with the dry ingredients
1 egg
1 lemon, juiced
1 orange, zested and juiced
plus water or buttermilk (if not using powder) to total 3/4 cup
Whisk the egg, juice, and water or buttermilk together and just stir into dry ingredients until all moistened
drop large spoonfuls on lined or greased baking sheets; wet your hands and pat into neat rounds 1/2 inch thick, and bake for 20 minutes. I bake 2 sheets at once in my convection oven and turn front/back and top/bottom at the 10 minute mark.
