Friday, June 20, 2014

Sage Flower Almond Scones

This sage has come back for the third year in a row in our PA garden but this year was the first time it flowered. 

It looked so pretty in the garden I almost left it alone but eventually broke down, cut about half of them and used them to make these scones and infuse vinegar.

Harvesting the flowers is a bit of a tedious process. You have to pull the individual flowers off of the stem and stamen. The sage flowers are less powerful then the sage leaves so the scones had a more delicate sage flavor than if I had used the leaves.

Instead of regular salt, I used a homemade sage kosher version but plain salt is fine. These were absolutely delicious. Light and savory but with great flavor and the additional crunch of almonds.

Sage Flower Almond Scones

  • 1 cup sage flowers, pulled off the stem, washed and dried.
  • 1 cup almond slivers
  • 1 tablespoon flour
  • 3 eggs plus 1 egg and 1 tablespoon water for egg wash
  • 1/2 cup heavy cream
  • 2+1/2 cups AP flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt (I used homemade sage salt)
  • 1 +1/2 sticks cold unsalted butter cut into pieces

  • Preheat oven to 400 degrees F.
  • Line a baking sheet with paper.
  • Toss sage flowers with the tablespoon of flour in a separate bowl and set aside.
  • Whisk together cream and 3 eggs and set aside.
  • In the bowl of your mixer whisk together flours, baking powder, and salt.
  • Using the paddle attachment add the butter to the flour mixture and mix on low speed until the butter is in pea-sized pieces.
  • Add cream/egg mixture and combine thoroughly.
  • Add sage flowers and almonds until just combined.
  • Turn the dough out onto a floured surface and pat into a circle.
  • Using a floured knife cut the dough into triangles and place on baking sheet.
  • Beat together the egg and tablespoon of water with a fork or small whisk.
  • Brush over scones and place baking sheet in the oven.
  • Bake for  15-20 minutes.
  • Remove from oven, transfer to a wire rack and let cool completely.
  • Serve warm with butter.

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