It’s never easy to find recipes that work well for large groups, are easy to throw together, and make everyone do the happy nom noms dance. There’s always a person who doesn’t like eggplant, some weirdo fruitarian, or a living-in-denial, “I don’t eat carbs” lame-o.
In my quest to find meal ideas for our larger-than-life, week-long family fiesta for the 4th, I stumbled across some savory scones that did the tricksy. Served with salad, they were the perfect lunch that didn’t require too much fuss and pleased the masses. I set out to create one that was more my fancy and settled on some goat cheese, rosemary, gruyere, and apricot magic. Deeeelightful.
After a couple of tries, I think I found a happy balance between the flavors. The flour-butter-milk base can be used with your own favorite combination of flavors, so I encourage the adventurers out there to swap out my choices and go crazy with some pancetta, figs, blue cheese, etc etc.
Rosemary and Goat Cheese Scones
1/2 c yellow onion, diced fine
1 t olive oil
1 t rosemary, chopped
3/4 apricots, chopped fine (I used dried apricots and rehydrated them in warm water for about an hour)
3/4 c goat cheese, crumbled
3/4 c gruyere, shredded
3 c flour
2 t baking powder
1 t salt
6 T butter, softened and cut into 1/2″ chunks
2 T shortening
1 c milk, plus 1-2 T
Heat your oven to 400 degrees and line a baking sheet with parchment paper. In a medium pan over medium heat, add the olive oil. When hot, add the onion and saute over low until brown, 5-10 minutes. Add a bit of water if the pan gets dry. Cool slightly. Meanwhile, in a large bowl, combine flour, powder, and salt. With a pastry blender, two knives, or a fork, mix in the butter and shortening so that your mixture is coarse and about the size of peas. I find a fork easier than knives, since you have more control and can press the chunks of butter against the side of the bowl. When you have a consistent mixture, slowly add the milk while stirring with a spatula. If needed, add additional milk about 1 T at a time. The mixture should be fairly dry– don’t add too much milk. Add the onion, rosemary, apricots, and cheeses. Knead on a floured surface for a couple of minutes and then form into a disc on your baking sheet. Flatten into a circle that is about 1 1/2″ thick and bake for 30 minutes, or until brown. Let cool and serve.