Our kitchen garden is flourishing, the farmers markets and CSA shares have returned to Whitefish and there are aromas and flavors aplenty in our kitchen. We like using the freshest ingredients available and locally grown doesn't get better than our back yard or a Whitefish organic farm. Here is a favorite recipe for a savory scone that delights the senses from the moment the herbs are snipped until the last crumb is enjoyed. 

Herb-Olive Oil Scones 

Amount    Measure      Ingredient

  2           cups            flour -all-purpose

  1           tablespoon   baking powder

1/4          cup              Parmesan cheese -grated

1/2          teaspoon      salt

1/4          teaspoon      black pepper -freshly ground

1/2          cup              buttermilk or plain yogurt

1/3          cup              olive oil

  1           large            egg

  2           teaspoons    lemon juice

1/2          teaspoon      garlic -minced fresh

  2           tablespoons  chives -snipped

  1           tablespoon    fresh basil leaves -chopped

  1           teaspoon      marjoram, thyme, or oregano leaves -chopped fresh

Heat oven to 375 degrees. Put flour, baking powder, Parmesan, salt and pepper into a large bowl. Stir to mix.

In another bowl, whisk buttermilk, oil, egg, lemon juice, garlic, chives and herbs until well blended. Scrape herb mixture into flour mixture and combine well to form a soft ball. Turn dough onto a lightly floured surface and knead 10-15 times. Place on baking sheet and pat into 8 inch circle about 1/2 inch thick. Cut into 8-12 wedges but do not separate.

Bake 15-20 minutes or until lightly browned.  Cool 5 minutes.  Wrap loosely in a dish towel and continue cooling 15-20 minutes.