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Preheat the oven to 425ºF.
In a medium-size mixing bowl, sift together the flour, semolina, baking powder, baking soda, and salt.
In a separate bowl, combine the olive oil, honey, egg, cream or milk, and 1 teaspoon of the rosemary. Whisk lightly, just enough to break up the egg yolk and blend the honey. Use a pastry cutter or your hands to work the chèvre into the flour mixture until it resembles coarse crumbs. Make a well in the center and add the wet ingredients. Mix with a wooden spoon or dough scraper until the dough forms a ball. Knead gently several times and turn onto a very lightly floured board. Knead again a few turns, just enough to form a workable ball.
Pat the dough down into a 8½-inch diameter circle (it should be about ¾-inch thick). If the edges crack, simply use the palm of your hand to shape and repair them. (Semolina makes dough somewhat less cohesive than fl our dough would be.) Cut with a knife or dough cutter into 8 or 10 triangular pie-style wedges. Brush the tops with the additional cream or milk and sprinkle with the remaining ½ teaspoon rosemary. Gently lift each scone onto the prepared baking sheet and place about
1-inch apart.
Bake for 12 to 15 minutes, until golden brown.
Makes 8-10 scones.
Recipe reprinted with permission from Covered in Honey, By Mani Niall, 2003, Rodale.A |
