…quick bread #4 on my fifty for 50 list.
today was the last meeting of my women’s circle til the fall and we had a potluck lunch to celebrate. of course I decided to make a quick bread (because no one really wants a “healthy” potluck dish, do they?!). the walnuts in my cupboard were calling out to be combined with rosemary (which is growing in abundance in not one but two mailbox gardens on my street. I feel obligated every so often to snip a twig or two or three just to keep the stuff healthy!) I googled rosemary walnut scones and found a few recipes…and decided to use this one because it called for light sour cream and I wanted to use non-fat greek yogurt.
I tweaked the preparation to follow the food processor technique I learned back in march. as mentioned above I substituted non-fat greek yogurt for the sour cream, and I used two tablespoons of chopped rosemary for all the herbs (including the chives).
the dough was really wet and as I was shaping the rectangle and cutting it I thought “I really should just be making drop biscuits”. I only got 12
blobs wedges…in varying sizes…
I checked them about 15 minutes into the baking and worried when I saw lots of bubbling butter on the parchment paper… but no worries, five minutes later the butter was absorbed into the scones, they were nicely browned and done.
put them onto a plate – photographed 🙂 – covered loosely with foil and set off to the meeting. by the end of the meal, all but one were eaten. they definitely tasted fine. what’s not to love about butter, rosemary and walnuts. but I wish the texture had been a bit more…scone-like…(i.e., not so much biscuit-like). and that I was more confident in my baking skills…to know they’d been eaten because they were good, and not just because I made them. my circle is super-nice. and I’m going to lead it next year. does anyone out there know where I’m coming from?!
in any event, the one remaining scone is wrapped and refrigerated. and awaiting sara’s expert baking analysis. tomorrow!