Nasturtium Leaf Savory Scones
Similar to the flavor of arugula or watercress, the nasturtium leaf makes a delicious savory scone, so let me show you how and why to make them!
Servings 8 servings
Equipment
- cookie sheet with parchment paper
- Basting brush
- Rolling Pin
- cookie or biscuit cutter
Ingredients
- 8 oz Cold butter cut into pieces
- 1/2 cup Whole milk, cold extra for brushing
- 1/2 cup Ricotta or cream cheese cold
- 1/2 cup Parmesan cheese grated
- 4 tbsp Lemon or lime juice
- 1 tbsp Lemon or lime zest
- 1 Garlic clove crushed
- 2 cups All purpose flour extra for dusting
- 1 cup Oat flour see notes
- 1 1/2 tsp Baking powder
- 1 1/2 tsp Baking soda
- 1/4 tsp Smoked hot paprika
- 1/2 tsp Salt
- 1/2 cup Nasturtium leaves chopped
- Nasturtium petals, optional for garnish
Instructions
- Preheat the oven to 350 degrees. Place a piece of parchment paper on top of a baking tray/cookie sheet.
- In a large bowl, or a food processor, place the all purpose flour and oat flour, baking powder, baking soda, paprika and salt. Work the butter pieces into the flour mixture until it resembles coarse meal. Whisk in the cold milk, ricotta, cheese, cold lemon juice, zest and finely chopped nasturtium leaves, taking care not to over work the dough.
- Once the dough forms a soft dough ball, transfer to a lightly floured surface and with a rolling pin shape the dough into a round disk, about an inch thick. With a biscuit cutter, press out the scones, or simply cut into wedges, transfer to the prepared baking tray. Brush with milk and chill for 15-minutes.
- Bake the scones for about 30-minutes or until they begin to look golden brown. Remove the baked scones from the oven, place scones on a cooling rack and serve shortly after.
Video
Notes
- Useful tips: shaping or cutting scones is much easier if the dough has not become room temperature, so keep ingredients and dough cold. Extra scones can be stored in the fridge for up to a week.
- Oat flour is simply crushed rolled oats in a blender or food processor.