|My Cheddar-Rosemary Scones smell as good as they taste!|
When you can’t have fresh herbs and spices for your recipes, you want the next best thing. I had thought all dried spices were about the same until discovering the difference that Pereg Natural Foods makes for the quality and nutritional value of what you cook or bake with extra phyto-nutrients, essential oils, antioxidants, minerals and vitamins to keep healthier.
|Pereg spices are bigger than you expect at 5.3 oz.., a value if you ask me.|
To take advantage of these fragrant spices, I put them to good use with my easy recipe for a dinner scone that comes to life with rosemary, coriander and cheddar. These are best served hot and make a nice change from plain rolls and breads.
I hope you try my recipe and check out the amazing line of spices among other flavorful products from Pereg Natural Foods to give what you make more oomph! Be sure to follow them on Facebook.com/peregnatural, Twitter @pereggourmet and Instagram @peregnatural.
My Cheddar-Rosemary Scones
2 cups of flour
½ teaspoons of salt
2 teaspoons of baking powder, leveled
1/4 teaspoon of Pereg coriander powder
1 teaspoon of Pereg rosemary
1/4 cup of corn oil
1/4 cup of milk
2 large eggs
1 cup of grated Cheddar cheese (any variety)
Preheat your oven to 350-degrees.
Grate your Cheddar cheese and set aside.
Sift together: flour, salt, baking powder into your mixing bowl before adding the coriander powder and crushed rosemary.
Make a well and add the oil first and then eggs next before stirring the cheese in last. Stir with a fork or wooden spoon just to work the moist ingredients into the dough. Do not overwork these ingredients or the scones will be tough.
Form into a big flat ball shape.
Turn this ball of dough onto a greased cookie sheet and cut into eight wedges before baking at 350-degrees for about 12 minutes or until golden on the edges. Test with a toothpick to see if anything sticks.