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Herbed and Seeded Scones Big Sur Style
From Dorothy McNett's recipes at www.dorothymcnett.com. These herbed creations are wonderful served as an appetizer with cheeses, or with soups and chowders, or with salads, or anytime of the day! Easy, and can be baked 1-2 days ahead of time. Big Sur Bakery is famous for its very special Blackberry Scones.
2 cups unbleached all purpose flour
3 tablespoons raw sugar
1 tablespoon baking powder
1/2 teaspoon sea salt
6 tablespoons unsalted butter
1 egg
1/2 cup milk, or almond milk or hemp milk
1/4 cup hemp seeds
1/3 - 1/2 cup finely snipped fresh herbs such as parsley, rosemary, cilantro, etc.
1 egg, whisked, for brushing on top
sprinkles of dried herbs, or seeds, or nuts as desired
Preheat oven to 425 degrees. In food processor with steel chopping blade in place blend the flour, sugar, baking powder and salt. Cut butter into chunks and add to the mix, pulsing several times to cut the butter into small marble sized pieces. Add the egg, milk, hemp seeds and snipped herbs and just blend enough to form a nice ball of dough. Remove from processor and divide the dough in half. Roll each into a ball and flatten with a rolling pin to about 1 inch thick. Place on baking sheet. Cut each into 8 wedges and separate them just slightly so that they are still touching but not snuggling. Whisk the remain egg and brush over each scone. Sprinkle on just a pinch of dried herbs, or seeds, or nuts. Bake about 15 minutes, or until nicely browned.
Recipe created 2015-03-24.
