Spicy Sunday: Sage Scones

"Are you going to Scarborough Fair? Parsley, sage, rosemary and thyme, remember me to one who lives there, she was once a true love of mine..." (Simon/Garfunkel-1966)


Sage has been waxing poetic in songs, stories, spells, and recipes for centuries. My favorite quote about this alluringly aromatic herb is from Culpeper's Complete Herbal & English Physician:

"Jupiter claims this, and bids me tell you, it is good for the liver, and to breed blood...Sage is of excellent use to help the memory, warning and quickening the senses..."

These velvety leaves make Thanksgiving stuffing extra flavorful and blends perfectly with it's partners parsley, rosemary and thyme in soups and stews. 

Tonight we will be having a Field Roast with roasted turnips and parsnips along with a side of mashed potatoes. I thought sage scones would be a nice alternative to a traditional dinner roll. I added a bit of sweetness with agave syrup. The slight citrus scent of the sage comes out with the addition of orange marmalade. 

Hubs says they taste like, "Thanksgiving stuffing." And that sounds perfectly delicious to me as I can never get enough stuffing! :)

Sage Scones

Ingredients:

1 tbsp Agave Syrup

1 tbsp Orange Marmalade

1/4 cup Almond Milk

11/2 cups All Purpose Flour

3/4 cup Spelt Flour

2 tsp Baking Powder

2 tsp Dried Sage

1 tsp Salt

3 tbsp Earth Balance 

1 Shallot, thinly sliced

Pinch of Salt

Instructions:

1. Preheat oven to 350 deg F. Whisk together agave syrup, marmalade, and milk in a small bowl. Leave aside.

2. In a large bowl whisk together flours, baking powder, sage, and salt. With a pastry blender or forks cut in Earth balance spread until mixture resembles course meal. Add liquids and work together to form a dough. Add a little milk or flour depending on if the dough is too dry to too sticky. 

3. Form a ball and on a floured surface roll into a 9" circle. (Use a 9" cake pan to judge size or a ruler)

4. Transfer to an oiled cookie sheet and score with a pizza cutter or knife into 8 equal triangles. Lightly press shallot slices on top and sprinkle with a pinch of salt. Cook for 25 minutes and cool before cutting.