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Rosemary Scones

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Submitted by steps

YIELD

servings

PREP

15 min

COOK

15 min

READY

30 min

Ingredients

2 ½ 38
TABLESPOON ML ROSEMARY LEAVES
fresh, chop fine
2 ½ 591
1 237
CUP ML SUGAR
1 1
PINCH PINCH SALT *
1 5
TEASPOON ML BAKING POWDER
½ 56.5
STICK G BUTTER
cold
2 2
LARGE LARGE EGGS
1 1
EACH EACH EGG YOLKS *
1 237
CUP ML CREAM
1 237

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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 266g (9.4 oz)
Amount per Serving
Calories 846 28% from fat
 % Daily Value *
Total Fat 27g 41%
Saturated Fat 16g 78%
Trans Fat 0g
Cholesterol 176mg 59%
Sodium 147mg 6%
Total Carbohydrate 47g 47%
Dietary Fiber 4g 17%
Sugars g
Protein 28g
Vitamin A 19% Vitamin C 4%
Calcium 15% Iron 30%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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