Easy Roselle and Rosemary Scones

While participating in a Farm Share (see Plant it Forward), I discovered the fragrance and ruby beauty of Roselle petals.  Calyx is the real name for the “petal” part of the hibiscus-like seed pod you peel away to use in recipes.

• 6-3/4 cups Original Bisquick
• 2 cups buttermilk (the older, the better)
• 2 cups Roselle calyx petals, coarsely chopped
• 1/4 cup fresh Rosemary leaves, coarsely chopped

Glaze

• 2 tablespoons unsalted butter
• 2 cups powdered sugar, sifted
• 1/4 cup orange juice

Preheat oven to 450°F.

Place Bisquik in a large glass or plastic bowl and stir buttermilk gently into the mix until soft clumps of dough form. Add the chopped roselle and rosemary leaves and work in, mixing the petals and leaves throughout the dough.  Turn onto surface generously sprinkled with Bisquick. Using a large rolling pin, gently roll a 1-inch thick square.  Shape loosely with hand to create a square. Divide into a grid with two cuts that form a “+” that creates four smaller quarter squares. In those quarters, cut an “X,” to create 4 triangles in each Cut each of the triangles in half again to make smaller triangles.  You now have 32 triangles.  For 64 two-bite scones, cut each of the 32 triangles in half once more.  I like to make both.  I leave 16 of the original 32 triangles as is, and cut the other half to get a batch of two-bite scones.

Place a piece of parchment paper on a flat baking sheet, then arrange the scones close together, but don’t let their edges touch.  Bake for 12 minutes until golden brown.

Remove from oven and cool on wire racks.

To prepare orange glaze: combine butter, powdered sugar, and orange juice in the top of a double boiler. Add 1-inch of water to the bottom pot.  Stir and cook the glaze until the butter and sugar are melted together and the mixture has thickened. Remove the top pot from heat, place on a hot-pad and beat the glaze inside the pot with hand mixer until it is smooth and slightly cool. Drizzle with a fork, over the top of scones, still on the wire cooling rack.  Transfer scones to a serving plate or a storage container only after the glaze has hardened.

Makes 32 single serving scones or 64 two-bite scones.

Carlyn Foshee Chatfield