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Author Notes: These scones are very mildly sweet, and the sage and polenta provide a savory element. You could vary the amount of sugar if you prefer sweeter scones, or drizzle some honey onto them. They only take about twenty minutes from start to finish. I get my lebni and sour cherry jam from an Armenian market -- you can probably substitute plain yogurt or sour cream if you don't have a middle eastern market nearby. —clintonhillbilly
Makes 8 scones
- 1 1/2 cups all purpose flour
- 1 cup whole wheat flour
- 1/2 cup polenta (or coarser cornmeal)
- 1 teaspoon salt
- 1 teaspoon finely chopped fresh sage
- 1/2 cup olive oil
- 1/2 cup lebni
- 1 egg
- 1/4 cup pine nuts
- 1/4 cup pitted sour cherries
- Preheat oven to 400 degrees. Mix together all purpose flour, whole wheat flour, cornmeal, baking powder and salt in a large mixing bowl. Make a well in the center, and add olive oil, sour cherry preserves, and lebni. Mix from the center outward, so that the wet ingredients are mixed together and the dry ingredients are gradually incorporated. Add a little water if it doesn't seem wet enough.
- Spread out chopped sage and pinenuts in the center of a lightly floured work surface. Turn out dough onto surface and knead to incorporate sage and pinenuts. Don't need too much, just enough to incorporate and evenly distribute the ingredients.
- Cut the ball of dough in half, and shape each half into a six inch wide disc, about an inch or an inch and a half thick. Cut each disc into four pieces.
- Bake for 15-20 minutes, until the tops of the scones are firm.
- This recipe was entered in the contest for Your Best Breakfast Baked Good