Cooking Time: 18 min Servings: 16 scones
Sicilian Lemon Balsamic Vinegar
- 1 tablespoon the Olive Scene Sicilian Lemon Balsamic Vinegar
- 1 c milk
- 2½ c flour
- 2½ teaspoons baking powder
- ½ teaspoon salt
- ¼ c sugar
- ¼ teaspoon dried rosemary, pounded in a mortar and pestle
- 1 egg
- ¼ c Olive Scene Rosemary Olive Oil
- ¾ cup walnuts, toasted
- Preheat the oven to 400 degrees.
- Line a large baking sheet with parchment.
- Mix Sicilian Lemon Vinegar and milk together in a small bowl, and set aside to “sour.”
- In a large mixing bowl, combine the flour, baking powder, salt, sugar, and rosemary, and mix well.
- Remove a tablespoon of the sour milk and set aside.
- Whisk the egg and olive oil into the remaining sour milk.
- Make a well in the flour mixture, and add the wet ingredients.
- Using a spatula, turn the flour over and over to mix the ingredients.
- Add the walnuts when the flour is almost fully incorporated and gently mix to distribute.
- Add a little more flour if needed, but the dough should be moist, put pull away from the sides and clump together.
- Turn the dough out onto a lightly floured surface and gently fold until the dough is uniform and is no longer stick; it shouldn’t take more than 4-5 turns, but will be quite soft.
- Shape ½ the dough in to a circle, about 6” in diameter.
- Cut into 8 slices, as if you are cutting a pizza, flouring the knife in between cuts.
- Place the slices onto the prepared baking sheet, leaving a little space between the scones.
- Brush tops with reserved sour milk.
- Repeat with other ½ of dough.
- Bake in the 400° for 16-18 minutes until the bottoms are golden brown and the scones are puffy, but firm. The tops will be pale.
- Cool on a wire rack or serve warm.