Page 4 of 4 Previous

Continued: Recipes with herbs

  • Article by:
  • Last update: May 15, 2013 - 12:38 PM

Turn off the machine and add the buttermilk, strawberries and rosemary, then pulse just long enough to blend the ingredients. Remove the dough from the processor and gently knead it in your hands, using just a few turns (no more than a dozen) to bring the dough together.

Lightly flour a cutting board. Roll out the dough until it is about 1 inch thick and cut it with a biscuit cutter or a water glass to form scones.

Place the scones on the baking sheet and bake for 10 to 12 minutes, until golden brown. Remove scones from oven. Let them cool a bit, then split them open and slather with butter and preserves.

Nutrition information per serving:

Calories 580 Fat 24 g Sodium 790 mg Saturated fat 15 g

Carbohydrates 83 g Calcium 137 mg

Protein 9 g Cholesterol 63 mg Dietary fiber 4 g

Diabetic exchanges per serving: 3 bread/starch, 2 ½ other carb, 5 fat.

  • related content

  • Fresh herbs flavor the day

    Wednesday May 15, 2013

    Can’t tell oregano from sage, or chervil from parsley? Here is our list of 15 that should be front and center in your herbal bag of tricks.

  • get related content delivered to your inbox

  • manage my email subscriptions

ADVERTISEMENT

Connect with twitterConnect with facebookConnect with Google+Connect with PinterestConnect with PinterestConnect with RssfeedConnect with email newsletters

ADVERTISEMENT

ADVERTISEMENT

ADVERTISEMENT

ADVERTISEMENT

ADVERTISEMENT

ADVERTISEMENT

 
Close