Ingredients
1 1/2 cups butter
3 cups flour
1 cup rolled oats
6 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons za'atar or finely chopped fresh thyme
1 cup milk
2 eggs
1 cup coarsely grated pecorino
1 long or 2 small leeks
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Preheat oven to 375°F. Line a baking sheet with parchment and butter generously. In a small saucepan, melt the butter over low heat. Set aside. In a large bowl, mix together the flour, oats, baking powder, salt, and za'atar (fresh thyme). In a medium bowl, whisk the eggs and add the milk and melted butter. Combine this with the oat/flour mixture until all the flour is absorbed. To clean the leek remove the coarse outer leaves, rinse thoroughly under running water, opening up the inner leaves slightly to make sure no sand remains. Slice the leek very thinly. Add the leek, ground pecorino, and lemon zest to the dough. Stir to combine well. With a large soup spoon, scoop out balls of dough and place them on the baking sheet. Bake for 22 minutes. The outside should be starting to turn golden and feel slightly resistant to the touch but not firm (it will become harder as it cools). Serve quickly, while still warm, with delicious butter and orange marmalade...(These scones are really very delicious when warm, so they should be eaten immediately, or toasted or reheated in the oven later.)
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Sheep's milk Roman cheese — cacio e pepe, amatriciana, carbonara
Adjustable stand — hold cookbook or tablet at eye level while cooking
Milled whole oats — pancakes, muffins, cookies, porridge bread
Roll fresh oat flakes — porridge, granola, muesli from whole grain
Manual grain huller — process home-grown rice, oats, barley