I love, adore, worship fresh herbs!! I want a dedicated herb garden. Right now, my garden situation is out of control (too much time devoted to farm animals this year), so I’m growing herbs in pots on the porch steps where they get some sun. It’s better than nothing, but I want more-more-more next year. Fresh herbs makes any meal feel special. I love feeling special. And I love these scones.
They’re easy-easy-easy, which I also love. And you get to feel all special cuz you’re using fresh herbs. Best of all, you can use any mix of herbs. I got this recipe from an old Mother Earth News magazine and made several changes to it for fun and because I just have to. I find my recipes all over the place–Georgia, the church ladies, my mom, online, magazines, cookbooks, and I play with them until they are just how I want them. I love to do that. It’s so fun! I hope that you take my recipes and play with them, too–to make them what is just right for you. By the way, I got all these old-old-old Mother Earth News magazines (a huge stack of them!) from my cousin-the-lawyer-slash-farmer. He likes to go to the Salvation Army in Spencer and take home big stacks of magazines and share them with me.
For this recipe, use any combination of fresh herbs you have on hand in your garden, or your favorite dried herbs. I used fresh rosemary, basil, chives, and sage here.
How to make Fresh Herb Pull-Apart Scones
1/2 cup whole wheat flour
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon sugar
2 tablespoons fresh, snipped herbs or 1 tablespoon dried herbs
1/4 teaspoon pepper
1 teaspoon minced or 1/2 teaspoon powdered garlic
3 tablespoons olive oil
1 cup grated cheese of your choice
3/4 cup milk
Mix flours, baking powder, salt, sugar, herbs, pepper, and garlic in a medium-size bowl. Add olive oil, cheese, egg, and milk. Stir just until mixed together, then knead with floured hands a few times, not too much. Turn out onto a greased surface. I used a pizza pan, but any large cookie sheet would do as well. Roll into an 8-inch circle. Using a sharp knife, slice into eight pieces, but do not separate. I added a sage leaf on each piece for decoration. Bake in a 425-oven for 20-25 minutes until browned and delicious!
Serve warm with butter. Oh so good. Want one?
Did you know that you can grow sage over the winter? Keep your sage pot indoors and let it rest over the winter. It will come back even quicker in the spring than starting from scratch. I think, even after I have my dedicated herb garden, that I will still grow some herbs in pots because I like to over-winter them.
What herbs are you growing this year?
See this recipe at Farm Bell Recipes and save it to your recipe box.