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

Ingredients:
  • 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

Directions:
  • 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 throughly.
  • 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.

No comments:

Post a Comment

Thank you for your comments and feedback. I love hearing from you!