- ¾ Cup Buttermilk
- 1 Egg
- 2 ½ Cups Flour
- 2½ Tsp. Baking powder
- ½ Tsp salt
- ¼ Cup sugar
- 2 Tbsp. fresh Rosemary
- ¼ Cup The Groves on 41 Tangerine Olive Oil
- ½ Tsp tangerine zest
- ¾ Cup walnuts, toasted
Preheat oven to 400 degrees. Spread walnuts evenly on rimmed cookie sheet & toasted walnuts in preheated oven for
8-10 minutes. Cool.
In Small bowl, whisk together buttermilk and egg. Combine flour, baking powder, salt, sugary and rosemary in food processor and pulse to combine. Add walnuts & pulse a few more times . Slowly pour in Tangerine Olive Oil
while pulsing the processor. Add the buttermilk/egg mixture and continue to process until combined. The mixture should be wet but will pull away from sides.
Turn the dough out onto a lightly floured surface and gently knead the dough until it is uniform and no longer sticky. Estimated 4-6 turns. Shape the dough into a circle, approximately 8 inches in diameter. Cut into 8-slices as if cutting a pizza. Place onto parchment paper on cookie sheet; leave just a small space between pieces.
Bake at 400 for 16-18 minutes, bottoms will be golden brown and scones will be puffy. Cool on a wire rack or serve warm.