My boyfriend has some seriously cool neighbors.
They have a community garden, and one of his neighbors keeps giving dried spices to him to give to me. WIN.
I have received bay leaves and rosemary. Both of these spices are wonderful to smell but highly intimidating to use. I have never used either of them. Frankly, rosemary reminds me of Christmas tree needles. Especially when you chop them finely.
I overcame my fear and used the rosemary today. And these babies are good. I’m going to be honest with you – because, let’s face it, I’m learning too and this blog is nowhere near perfect – and tell you that I didn’t add enough grapes. I added 1/3 c originally, was disappointed, and changed it in the recipe for you fine folks to 1/2 c.
Honestly? I would probably go 1 c because there were only 2 grapes in one of my scones. DEVASTATION NATION. You could also chop the grapes (if you have patience unlike me..), which would give you more grapes per area. But definitely eye-ball it. Trust your inner baker.
2 c whole wheat flour
3 tbsp butter
1/2 tsp chopped rosemary
1/4 tsp dried oregano
1/2 c grapes
1/2 c almond milk
1 tbsp honey
1. Combine flour and butter in a bowl by cutting butter into flour with a fork and knife until mixture is crumbly.
2. Add rosemary, oregano, and grapes to bowl.
3. Combine egg, almond milk and honey in a separate bowl, then add into flour mixture.
4. Place dough onto floured surface and, with floured hands, form into a mound, about 3/4″ in thick.
5. Cut into four pieces and bake at 400°F for 15 minutes.