GARDENING TIP: Buckle your galoshes, grab a pail and pruning shears. Trudge through the snow and snip forsythia branches all the way to the main stem. Back inside, fill bucket with cold water and let rest 24 hours. Tomorrow, snip ends and arrange in container or vase, stripping leaves and buds below water line. Bursting buds will appear in a week or two.
BLACK OLIVE ROSEMARY SCONES
~ from Scones, Muffins & Tea Cakes
3 cups flour
1 Tbsp. sugar
2 1/2 tsp. baking powder
1/2 baking soda
1/2 tsp. salt
3/4 cup unsalted butter, chilled & cut into 1/2-inch slices
1/2 cup pitted Kalamata olives, sliced in thirds
2 tsp. finely chopped fresh rosemary
2 tsp. grated lemon zest
1 cup buttermilk
1 egg beaten with 1 Tbsp. cold water - for egg wash
2 tsp. coarse sea salt
- Preheat oven to 400-degrees. Lightly grease baking sheet and set aside.
- In large bowl, stir together flour, sugar, baking powder, baking soda & salt. With tips of fingers, blend butter into flour mixture until it resembles coarse cornmeal. Stir in olives, rosemary & lemon zest. Make a well in center and dd buttermilk. Mix until well blended with fork.
- Gather dough into ball and divide in half. On lightly floured board, roll into 2 circles (1/2-in. thick). Brush each with egg wash and sprinkle each with 1 tsp. of sea salt. With sharp knife, cut each circle into 6 triangle-shaped wedges.
- Bake scones on baking sheet for 20-25 minutes or until golden brown.
(Makes 12 scones)