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Tuesday’s Taste Tempters 7.27.10

Tuesday’s Taste Tempters 7.27.10

Posted: Tuesday, July 27, 2010 8:01 pm

The Messenger, each Tuesday, will feature a recipe on the Community Lifestyles page.
Recipes will include those submitted to The Messenger by manufacturing companies, publicists and local readers.
Recipes may be submitted by mail to Donna Ryder, Associate Editor, Tuesday’s Taste Tempters, P.O. Box 430, Union City TN 38281 or by e-mail at dryder@ucmessenger.com.
Today’s recipe comes from the cookbook “The World in Your Teacup” by Lisa Boalt Richardson (ISBN: 978-0736925808; Harvest House; Hardcover/$24.99)

Savory Honey Scones
Makes 16 Scones
2 1/4 teaspoons rosemary, finely chopped and divided
1 1/3 cups all-purpose flour
1 1/3 cups semolina
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
6 ounces soft goat cheese
1/4 cup honey
1/2 cup heavy cream, divided
1 egg

Preheat oven to 425 degrees.
In a large bowl, mix two teaspoons rosemary with all the other dry ingredients. Add goat cheese to the dry ingredients and set aside.
Whisk together honey, half the cream and egg. Stir this mixture into the dry ingredients until a soft dough forms.
Form the dough into a ball. Turn out onto a floured surface and separate the dough into two equal portions and pat each portion into a circle about three-fourths-inch thick. Cut into eight wedges. Separate and arrange wedges on a baking sheet.
Brush tops with remaining cream and sprinkle with remaining rosemary. Place in oven and bake 10 to 12 minutes or until golden brown.
Can be served with butter, honey and/or softened goat cheese.
Published in The Messenger 7.27.10

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