Saturday, August 15, 2015

The Relaxed Baker III: Dill and Chive Scones

We load our savory scones with snipped chives because we have an abundance at Cafe Drake HRV. Scallions however make a splendid substitute.

These scones are the perfect partner to a bowl of soup. They're also welcome beside scrambled eggs, omelets and leafy green salads. Split in half and stuffed with hummus and grilled veggies? Yup, a fave sandwich at Cafe Drake HRV.

As (almost) always we'll be using whole wheat pastry flour here. Start with 2 cups of it in a large mixing bowl. Reach over and preheat the oven to 400 degrees F. Add to the flour 2 t. baking powder and 1/2 t. salt and stir to combine. Now, quickly in succession, dump in 2 T. vegetable oil, 1 cup plain yogurt (regular dairy or non-dairy), 1/2 cup minced chives or scallions, 2-3 T. chopped fresh dill (less if using dried) and a few grindings of black pepper.

Blend to make a soft dough but don't overwork.

On a floured surface, just pat and shape the dough into a circle, 3/4" thick. Cut into 8 wedges. Place the wedges on a baking sheet - either oiled or covered w/ a silicone mat - and bake for 18-20 minutes. The scones shouldn't be too browned. If you're not sure, stick a knife in the cente rof one and if it comes out relatively clean, they're done.



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