Rosemary Scones
Yield
servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | tablespoon |
rosemary leaves
fresh, chop fine |
|
| 2 ½ | cup |
all-purpose flour
|
|
| 1 | cup |
sugar
|
|
| 1 | pinch |
salt
|
*
|
| 1 | teaspoon |
baking powder
|
|
| ½ | stick |
butter
cold |
|
| 2 | large |
eggs
|
|
| 1 | each |
egg yolks
|
*
|
| 1 | cup |
cream
|
|
| 1 | cup |
raisins, seedless
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 38 | ml |
rosemary leaves
fresh, chop fine |
|
| 591 | ml |
all-purpose flour
|
|
| 237 | ml |
sugar
|
|
| 1 | pinch |
salt
|
*
|
| 5 | ml |
baking powder
|
|
| 56.5 | g |
butter
cold |
|
| 2 | large |
eggs
|
|
| 1 | each |
egg yolks
|
*
|
| 237 | ml |
cream
|
|
| 237 | ml |
raisins, seedless
|
|
Directions
Mix flour, sugar, salt, baking powder and butter on medium until mealy.
Add eggs, cream and rosemary to flour after whisking.
Add raisins or currants.
Cut or drop on pan with ice cream scoop.
Paint with egg wash. Sprinkle with sugar.
Bake 350℉ (180℃) for 10 to 15 minutes.
