Walnut-Rosemary Olive Oil Scones

After nearly 2 years (yikes!!) of food blogging, certain things come naturally.  Things like: photographing food before taking a bite; waking up at 2:30 am to write down a recipe idea; blowing the grocery budget on truffle oil and imported cheeses, writing a blog post in my head while taking a shower…you get it.

There is one thing that I did not expect when I started this blog.  I never expected Paul to be as into it as he is.  Seriously, he is so supportive and encouraging.  In many ways, including tasting everything, giving me an extra set of hands to photograph, etc.

But a totally unexpected way he helps this blog along is his amazing recipe ideas.  I was unaware that I married such a foodie.  Like a few weeks ago he was doing some work at our neighborhood coffee shop.  He always gets a blackberry peach muffin and either an Americano or pour-over coffee.  And this particular day, they were also serving rosemary walnut scones. His text said this: “Rosemary walnuts scones. Go “

This is not the first time that he has sent me this kind of message but I loved the sound of these scones.  Paul knows that rosemary is one of my favorite herbs and he just knew that I would love the idea.  And I did.  So I jotted them down.  A couple weeks later, Star Fine Foods asked me to develop a recipe using their Rose-mary Infused Olive Oil and I knew immediately what I would serve up for them.

I toasted some walnuts, used buttermilk for a tender, flaky scone (since I was leaving out butter) and added a little bit of fresh rosemary in addition to the olive oil.

These scones were so tender.  They were perfect for breakfast with my coffee but I couldn’t help but think that they would be perfect covered with a little bit of breakfast gravy!

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Walnut-Rosemary Olive Oil Scones

Yield: 8 scones

Prep Time: 12 minutes

Cook Time: 18 minutes

Soft and tender olive oil scones with toasted walnuts and fresh rosemary.

Ingredients:

1 cup buttermilk
1 egg
2 1/2 cups flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1/4 cup sugar
2 Tbs. fresh rosemary
1/4 cup STAR Fine Foods Rosemary Infused Olive Oil
3/4 cup walnuts, toasted

Directions:

Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper or a Silpat liner. In a small bowl, whisk the buttermilk and egg and set aside.

Combine the flour, baking powder, salt, sugar, and rosemary in a large food processor and pulse to combine. While the food processor is running, stream in the rosemary-infused olive oil and then the buttermilk & egg mixture and continue to process until just combined. The mixture should be a little wet but should pull away from the sides.

Turn the dough out onto a lightly floured surface and gently knead until the dough is uniform and is no longer stick; it shouldn't take more than 4-5 turns. Shape the dough in to a circle, about 8 inches in diameter. Cut into 8 slices, as if you are cutting a pizza.
Place the slices onto the prepared baking sheet, leaving a little space between the scones. Bake in the 400 degree oven for 16-18 minutes until the bottoms are golden brown and the scones are puffy.

Cool on a wire rack or serve warm.

Disclaimer: this recipe was developed by me for Star Fine Foods. All Opinions are my own.