Well-Fed in Federal Way: Apple rosemary scones

Recipe of the week is a sweet pastry for spring.

Apple rosemary scones (serves 8)

By Vickie Chynoweth

Scone ingredients:

2 cups all purpose flour

2 teaspoon baking soda

1 teaspoon baking soda

1 teaspoon salt

1 tablespoon finely chopped fresh rosemary

1 teaspoon grated lemon rind

1/4 cup maple syrup

1/4 cup extra virgin olive oil

1 egg

1/2 cup unsweetened applesauce

Apple compote:

1 Granny Smith apple cored and cubed

1/2 cup unsweetened applesauce

1 tablespoon fresh lemon juice

1/4 cup brown sugar


1. Prepare compote by placing all compote ingredients in a saucepan. Cook on medium to low heat stirring frequently for 15-20 minutes or until apples chunks are soft.

2. In a medium bowl combine all dry scone ingredients. Stir with a fork until combined.

3. Add rosemary, lemon rind, maple syrup, extra virgin olive oil, egg and applesauce to flour mixing until combined. Dough will be somewhat sticky.

4. Turn dough on a lightly floured surface. Knead dough lightly 5-6 times. Pat dough into an 8-9-inch circle with the middle higher than the sides, outer side should be about 1/2 inch high. Cut dough into 8 wedges.

5. Line cookie sheet with parchment paper. Place each wedge on parchment paper spacing 1 inch apart.

6. In preheated 400-degree oven, bake 20 minutes or until golden brown.

7. Serve warm with apple compote.