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Buckwheat Rosemary Scones
Description
"Savory Rosemary and Buckwheat Scones" are a dish on the traditional British scone, filling flavors. This recipe turns from sweet scone by support of sorghum and buckwheat flours, both known for their health benefits and gluten-free properties. With rosemary, these scones join the herb with the almond meal and butter. The addition of yogurt and egg presents dough. Prepared with olive oil and a sprinkle of rosemary, salt, and pepper before baking. The taste is a harmony of savory notes, where the rosemary sets with buckwheat and sorghum, interrupted by brown sugar and yogurt.
Ingredients
Instructions
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Setting the Stage for Warmth:
By preheating the oven to a 375°F (190°C). Brush a 9-inch metal pie pan with olive oil, setting the stage.
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Blending the Wholesome Base:
In a food processor, pulse the buckwheat flour, sorghum flour, potato starch, brown sugar, almond meal, xanthan gum, baking soda, ½ teaspoon salt, ½ teaspoon pepper, and 1 tablespoon rosemary until everything is uniformly blended. Once the mixture resembles coarse meal, add the butter and pulse roughly 20 times. To combine the yogurt and egg, use a fork to stir them together in a small bowl. When a rough batter develops, about 10 seconds, add the yogurt mixture to the food processor and pulse.
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Crafting the Scone Canvas:
Spread the batter in the oiled pan. With a brush of olive oil, sprinkle the batter with another teaspoon of rosemary, salt and pepper.
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The Baking Crescendo:
Allow the scone to bake for about 30 minutes. Move the pan to a rack for cooling. Scones should be cut into 8–10 wedges. Give it at least 15 minutes to cool. Heat or serve room temperature. For up to three days at room temperature or up to two weeks frozen, store in an airtight container.
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