As I was dreaming up recipes for AM Northwest this month, I thought a rosemary scone could be fun. I love adding a bit of rosemary to chocolate chip cookies, and it’s delicious in a sweet cornbread. So I figured it just had to be a fantastic addition to scones (spoiler alert, I was right!). Then I began thinking that lingonberry jam would balance the savory flavor of the rosemary. Well, let me just say that these scones are magic! Plus, what a fun and perfect flavor for springtime!
If you don’t have an Ikea nearby to pick up the lingonberry jam, raspberry, apricot and orange marmalade make a delicious swap. And if you haven’t tried lingonberry jam yet, definitely get yourself a jar the next time you go shopping at Ikea. The flavor is similar to cranberries, but just a little different. I know, I know, that description is pretty vague. I’m just not sure how else to describe it other than cranberry-like.
If you’re not in the Portland area, don’t worry. I’ll post the video here once it airs. Until then, I highly encourage you to run to the kitchen and make these stat! I’m already wishing I had made a double batch tonight, because they will quickly disappear at the station. There’s nothing I love more for breakfast or an afternoon treat, then a scone and a cup of hot tea.
Let me know if you make these!
These drop scones may just be my favorite ones ever! A touch of savory with a little sweetness. They are so good!
1 3/4 cups* (259 grams) Bob’s Red Mill 1 to 1 gluten-free flour
1/2 cup* (58 grams) Bob’s Red Mill gluten-free oat flour
1/2 cup (89 grams) brown sugar, lightly packed
1 tablespoon baking powder
1/4 teaspoon pink salt
3/4 cup soy or almond milk
1/4 cup canola or safflower oil
1 tablespoon minced fresh rosemary
1/2 cup lingonberry jam (or raspberry, apricot or marmalade)
Granulated sugar, for sprinkling
Preheat the oven to 400°F. Line a baking sheet with parchment paper and lightly grease with pan spray.
Scones: In large bowl combine the flour, oat flour, brown sugar, baking powder, and salt, mixing well. Add the oil, milk, and rosemary, mixing with a fork until the dough comes together.
Scoop the scone batter onto the prepared baking sheet. It should make about 11 scones. Using your thumb, make a fairly deep indentation on the top of each scone. Place a spoonful of jam in the indentation. Sprinkle the edges lightly with sugar. Repeat with remaining scones.
Bake the scones in the preheated oven for about 15-20 minutes, or until the tops are nicely golden brown. Let cool before eating.
*I prefer to weigh my flours for a more accurate outcome. If using dry measuring cups (not liquid), spoon your flours into the cups and level the top with a knife (being careful not to pack down the flours).
Gluten-Free + Vegan