As I was dreaming up recipes for AM Northwest this month, I thought a rosemary scone could be fun. I love adding a bit of rosemary to chocolate chip cookies, and it’s delicious in a sweet cornbread. So I figured it just had to be a fantastic addition to scones (spoiler alert, I was right!). Then I began thinking that lingonberry jam would balance the savory flavor of the rosemary. Well, let me just say that these scones are magic! Plus, what a fun and perfect flavor for springtime!
If you don’t have an Ikea nearby to pick up the lingonberry jam, raspberry, apricot and orange marmalade make a delicious swap. And if you haven’t tried lingonberry jam yet, definitely get yourself a jar the next time you go shopping at Ikea. The flavor is similar to cranberries, but just a little different. I know, I know, that description is pretty vague. I’m just not sure how else to describe it other than cranberry-like.
If you’re not in the Portland area, don’t worry. I’ll post the video here once it airs. Until then, I highly encourage you to run to the kitchen and make these stat! I’m already wishing I had made a double batch tonight, because they will quickly disappear at the station. There’s nothing I love more for breakfast or an afternoon treat, then a scone and a cup of hot tea.
Let me know if you make these!
xoxo Julie
Gluten-Free Rosemary Drop Scones with Lingonberry Jam
Description
These drop scones may just be my favorite ones ever! A touch of savory with a little sweetness. They are so good!
Ingredients
1 3/4 cups* (259 grams) Bob’s Red Mill 1 to 1 gluten-free flour
1/2 cup* (58 grams) Bob’s Red Mill gluten-free oat flour
1/2 cup (89 grams) brown sugar, lightly packed
1 tablespoon baking powder
1/4 teaspoon pink salt
3/4 cup soy or almond milk
1/4 cup canola or safflower oil
1 tablespoon minced fresh rosemary
1/2 cup lingonberry jam (or raspberry, apricot or marmalade)
Granulated sugar, for sprinkling
Instructions
Preheat the oven to 400°F. Line a baking sheet with parchment paper and lightly grease with pan spray.
Scones: In large bowl combine the flour, oat flour, brown sugar, baking powder, and salt, mixing well. Add the oil, milk, and rosemary, mixing with a fork until the dough comes together.
Scoop the scone batter onto the prepared baking sheet. It should make about 11 scones. Using your thumb, make a fairly deep indentation on the top of each scone. Place a spoonful of jam in the indentation. Sprinkle the edges lightly with sugar. Repeat with remaining scones.
Bake the scones in the preheated oven for about 15-20 minutes, or until the tops are nicely golden brown. Let cool before eating.
*I prefer to weigh my flours for a more accurate outcome. If using dry measuring cups (not liquid), spoon your flours into the cups and level the top with a knife (being careful not to pack down the flours).
Notes
Gluten-Free + Vegan
I’m about to make the Rosemary Drop Scones, but am confused about the directions. In paragraph two, after stirring together wet and dry ingredients, the instructions say to “gently stir in raspberries.” What raspberries? I don’t see any pink flecks in the picture of the scones, nor are “raspberries” in the ingredient list. Please explain! Thank you!
That was a typo Kathy! There are no raspberries in this recipe. So just ignore that part (which I fixed).
Thanks for pointing that out!
Julie