My Flavor Bible ingredient for today is rosemary, from page 293. I’m not the biggest rosemary fan (I’d rather have thyme or cilantro any day), but I will easily admit that fresh rosemary has its place in the world. The flavor matches I picked out were apples, baked goods and cream cheese. You got it – I made a baked good with rosemary, apples and cream cheese.
I’m not sure why I chose scones, but I think the biscuity texture went really well with the apples and rosemary, kind of skirting the line between a sweet treat and a savory bread. These were a little bit of work to put together, but worth it, in my opinion. The cream cheese is a special surprise on the inside; if you don’t want to bother, just skip that step!
I used some spelt flour in combination with all purpose because I thought the nutty flavor would go well with the rest of the ingredients. I was worried about overworking the dough, as can happen with scones, but the consistency turned out great. They’re soft and a bit crumbly but not heavy or too moist, and you get sweetness from the apples without adding very much sugar to the mix. The rosemary turns into a background flavor, lacing an herbiness throughout. One of these babies was hefty enough to stand in as my dinner one night, along with a banana and some carrot pickles.
Cream Cheese-Stuffed Spelt, Apple and Rosemary Scones
2 medium apples, peeled, cored and cut into 1/2-inch dice
1 Tbs minced fresh rosemary, plus extra for garnish
1 cup spelt flour
3/4 cup all purpose flour
3 Tbs sugar
2 1/2 tsp baking powder
1/2 tsp salt
1/3 cup Earth Balance, cold
6-8 Tbs soy creamer
4 Tbs vegan cream cheese
1. Heat a small pot over medium heat. Add the apples, rosemary and a pinch of salt and saute 10 minutes, stirring frequently, until the apples are softened. Add a splash of water if the pan gets too dry. Remove from the heat and allow to cool completely.
2. Preheat the oven to 400F.
3. Mix the flours, sugar, baking powder and salt in a large mixing bowl. Cut in the Earth Balance using a pastry cutter until there are no large pieces and the mixture resembles fine crumbs. Stir in 6 Tbs creamer, just until the flour mixture is moistened. Add more soy creamer by the tablespoonful, if needed, just until the mixture comes together. It is okay if there is a little unincorporated flour as long as the mixture holds when pressed together.
4. Gently fold in the apple mixture.
5. Turn the dough out onto a lightly floured surface and roll in the flour to coat. With floured hands, knead gently 8times. Add more flour to prevent sticking as needed.
6. Pat the dough into a 1/2 inch-thick circle. Use a 3-inch round cookie cutter dipped in flour to cut as many circles as possible. Move six of the circles to an parchment-lined baking sheet, and place a rounded teaspoonful of cream cheese on each circle. Gather the dough scraps together, pat to 1/2 inch-thick, and cut more circles. You want to have 12 total. Place six rounds on top of the rounds on the baking sheet and press lightly around the edges to seal.
7. If the dough gets warm while you’re working with it, place it in the refrigerator for a few minutes to chill.
8. Brush the top of each scone with soy creamer and press a small rosemary sprig on top.
9. Bake 15-18 minutes, until the scones are turning golden and the tops don’t give in to the touch. Immediately remove from the baking sheet to a cooling rack. Serve warm.
Yields: 6 scones
Amount Per Serving
Calories From Fat (40%) 118.43
% Daily Value
Total Fat 13.06g 20%
Saturated Fat 3.89g 19%
Cholesterol 0mg 0%
Sodium 555.5mg 23%
Potassium 145.35mg 4%
Total Carbohydrates 42.63g 14%
Fiber 3.9g 16%
Protein 4.68g 9%