Sunday, March 11, 2007

A New 'Member' & An Old Favourite

I had a new addition to my recipe collection lately - Nigella Lawson's How to be a Domestic Goddess. When blog-hopping, I had come across several good reviews on her recipes, which made me confident about buying this book. I had not gone to search for it intentionally, but as I was browsing at Harris, I saw two copies sitting prettily on the shelf, as if calling out "Buy me, buy me!". Oh well, buy I did :p

I hadn't quite finished reading through the recipes. But I wanted to try out something simple and quick to make. So I chose a scone recipe and modified it for my post for this week's Weekend Herb Blogging, where the guest host is Anna from Morsels and Musings. If you would like to join this weekly event where bloggers write about herbs, flowers, fruits or plants, don't forget to hop over to Kalyn's Kitchen for more details!

Rosemary is my very favourite herb, I simply love the intoxicating aroma it produces during the baking/cooking process. Some people find the pine-like fragrance a bit pungent, but it suits me just fine, in fact, I tend to add more than the recipes ask for. Rosemary has several health benefits to. This is what WHFoods writes about rosemary - rosemary contains substances that are useful for stimulating the immune system, increasing circulation, and improving digestion. Rosemary also contains anti-inflammatory compounds that may make it useful for reducing the severity of asthma attacks. In addition, rosemary has been shown to increase the blood flow to the head and brain, improving concentration.

However, I just realized that I hadn't actually written a WHB post about it yet. How could I have forgotten to do that?! So my apologies, Miss Rosemary. So here I'm pairing rosemary with cheese in these savoury scones.

If you love buttery scones, these would probably not suite your taste. If you look at the recipe below, the amount of butter is actually pretty low for 250g of flour. But I like it that it's light and soft, with each bite perfumed with the taste of cheese and rosemary.

For a more indulgent treat, serve these warm, with a slab of butter on top.

Rosemary and Cheese Scones(modified)

240g plain flour
½ tsp salt
1 tsp bicarbonate of soda
2¼ tsp cream of tartar
1 tbsp fresh rosemary leaves(adjust amount according to your taste)
30g cheese*, grated
40g cold butter, cut into cubes
150ml milk
Beaten egg, for glazing


1) Sift the flour, salt, bicarbonate of soda and cream of tartar.
2) Using a pastry blender or your fingers, rub in the butter until mixture resembles coarse cornmeal. Add in the rosemary and cheese and mix well.
3) Add in the milk and use a fork to mix briefly.
4) Turn the mixture out onto a floured surface and knead lightly to form a dough. Dough should not be sticky.
5) Roll out (I just pat the dough using my fingers) to about 1-inch thinkness and cut using a 2.5-inch cutter.
6) Place on a lined or lightly-greased baking tray and egg wash the surface. Bake in a preheated 220 C oven for about 20 mins, or until golden brown and risen.

* Nigella’s recipe suggest to use mature cheddar, I used Parmigiano Reggiano.

Scones are best served on the day of baking, especially when fresh from the oven.


Anh said...

Angie, glad you are back! *hug* Your rosemarry scones look lovely. I am growing rosemarry now, and it is doind well. Hopefully it will be fine even in winter!

I love Nigella's book that you have. I think it is her best so far. :) You remind me that I need to try out recipes from some new cookbooks I just bought. :D

zhengning said...

Hey Angie,
Glad to see you posting again! Missed your posts :}

Your scones looks pretty. I would love to try the recipe, but is it okay if i dont add the rosemary herbs, as well as the bicarbonate of soda? Do you think it would taste alright if i sub creamcheese to cream of tartar?
Im not good as this :/

Hear from you soon!

Gattina Cheung said...

I love scones, yours are gorgeous!

Unknown said...


Thanks pal! Work has been a killer, so I'm missing on some days :(. Anyway, waiting patiently for your 'trials' *wink*. And sending wishes for your rosemary too.


Thanks :)

You can leave out the herbs, no problem. But you won't be able to omit the cream of tartar and bicarbonate. In this recipe,these two items are used in place of baking powder, to make the scones rise. So don't leave them out!


*High Five* my pal :p

Shawnda said...

Rosemary is my *favorite* and it makes your scones look and sound DIVINE!

Kalyn Denny said...

Very yummy looking. These are called biscuits here I think. The idea of rosemary in them sounds wonderful.

Helene said...

So thanks, the second starter for our party! It will be a herbie event indeed. Bruschetta with sage and rosemary scones, well I´m surrounded by the flavours. :))

Cuisine Paradise said...

Wow! Angie you are back. I check your post almost everyday... and today i finally saw the Scones. It's one of my fav for breakfast too.... can't wait to give it a try on your recipe! :)

^cherie said...

I love rosemary and i love scones.. the combination of both, beyond my imagination! Lol :P

Unknown said...

Shawnda, thanks for dropping by :)

Yes Kalyn, scones and biscuits are used interchangeably in some countries.

Helene, that's the great thing about WHB!

Ellena, thanks so much! I've been busy, busy, busy at work, so can't post as regularly. But I try to do it at least once a week.

Sherie, yup yup yup, the combination is fantastic!

Edith said...

Great to see you "active" again. Where is Harris huh? I am in love with buttery scones, hope when you see a good recipe, please share. Nevertheless, your scones looks divine.

Unknown said...


I wish I could be more 'active', but work doesn't allow me to.

Anyway, Harris is at Orchard mrt station, where Popular bookstore is. I will definitely share a buttery scone recipe when I have one, I know you love buttery buttery scones :p

Edith said...

alamak, I am really out of touch with Orchard road. heeeheee.... being now in the "countryside" making it worse. Yes yes yes, I hope you will find a buttery buttery scones recipe soon. *wink* thanks.