Savory Scones

This recipe was given to us by Jim's Pastry Chef, Jane, while he was at Scott's Seafood

          2 Tb      fresh chives
            1 Tb      fresh sage
            1 Tb      fresh thyme
           1 tsp      fresh rosemary

     6½ cups      flour

           3 Tb      baking powder
           6 tsp      sugar
        1½ tsp      cream of tartar
         ¾ tsp      salt
         ¾ tsp      baking soda
       1½ cup      shortening
         3 cups      buttermilk

1.    Chop fresh herbs fine and set aside.

2.    In mixer combine dry ingredients, mix to distribute throughout.

3.   Cut shortening into flour by hand, shortening should be no smaller than the size of hazelnuts.  (If shortening is too small it will make the scones dense.)

4.     Add herbs to flour and shortening mix with paddle attachment on slow just to combine throughout.

5.      While still mixing add the buttermilk in a quick stream, mix just until the dough forms (only a few seconds after all the liquid has been added.  The mixture will be very sticky.

6.      Turn out to a floured surface and knead 10 strokes to bring together.

7.      Roll out dough to about 1/2” thick and cut scones with 3-4” ring.

8.     Brush tops with heavy cream.  Bake on parchment at 350° for 10-12 minutes or until golden brown.

 

Makes about 15