Savory Rosemary Scones
by Chef Shirley
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Savory Rosemary Scones
PREPTIME
15 minutes
COOKTIME
18-20 minutes
SERVING SIZE
8
Ingredients
- 2 cups|All-purpose flour
- 1 tbsp|Baking Powder
- 1 tsp|Salt
- 1 tbsp|Fresh Rosemary, finely chopped
- 6 tbsp|Cold unsalted butter, cubed
- 3/4 cup|Buttermilk (plus more for brushing)
- 1/2 cup|OPTIONAL: Shredded cheese (cheddar or gruyère)
Steps
1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2
Combine flour, baking powder, salt, and rosemary in a large bowl.
3
Cut in cold butter using a pastry cutter or fingertips until mixture resembles coarse crumbs.
4
Add buttermilk and stir just until dough forms. If using cheese, fold it in gently.
5
Turn out onto a floured surface. Shape into a 1-inch thick round and cut into 8 wedges.
6
Transfer wedges to the baking sheet and brush tops with a little buttermilk.
7
Bake for 18–20 minutes, or until tops are golden brown and edges are crisp.