This sage has come back for the third year in a row in our PA garden but this year was the first time it flowered.
It looked so pretty in the garden I almost left it alone but eventually broke down, cut about half of them and used them to make these scones and infuse vinegar.
Harvesting the flowers is a bit of a tedious process. You have to pull the individual flowers off of the stem and stamen. The sage flowers are less powerful then the sage leaves so the scones had a more delicate sage flavor than if I had used the leaves.
Instead of regular salt, I used a homemade sage kosher version but plain salt is fine. These were absolutely delicious. Light and savory but with great flavor and the additional crunch of almonds.
Ingredients:
- 1 cup sage flowers, pulled off the stem, washed and dried.
- 1 cup almond slivers
- 1 tablespoon flour
- 3 eggs plus 1 egg and 1 tablespoon water for egg wash
- 1/2 cup heavy cream
- 2+1/2 cups AP flour
- 1 tablespoon baking powder
- 1 teaspoon salt (I used homemade sage salt)
- 1 +1/2 sticks cold unsalted butter cut into pieces
Directions:
- Preheat oven to 400 degrees F.
- Line a baking sheet with paper.
- Toss sage flowers with the tablespoon of flour in a separate bowl and set aside.
- Whisk together cream and 3 eggs and set aside.
- In the bowl of your mixer whisk together flours, baking powder, and salt.
- Using the paddle attachment add the butter to the flour mixture and mix on low speed until the butter is in pea-sized pieces.
- Add cream/egg mixture and combine thoroughly.
- Add sage flowers and almonds until just combined.
- Turn the dough out onto a floured surface and pat into a circle.
- Using a floured knife cut the dough into triangles and place on baking sheet.
- Beat together the egg and tablespoon of water with a fork or small whisk.
- Brush over scones and place baking sheet in the oven.
- Bake for 15-20 minutes.
- Remove from oven, transfer to a wire rack and let cool completely.
- Serve warm with butter.
