Fresh rosemary, coarsely ground black pepper, extra-virgin olive oil, and earthy buckwheat combine to make a hearty, savory accompaniment to eggs or other breakfast dishes. All scones are best the day they are made, but these will keep in an airtight container for up to 3 days. Reheat them in a 300°F (150°C) oven for about 8 minutes.
© 2015 All rights reserved. Published by Weldon Owen.