Ingredients for Rosemary Scones
- Plain Flour
- Baking Powder
- Salt
- Sugar
- 50g (1/2 cup) cold unsalted butter
- 2 tbsp fresh rosemary leaves, finely chopped
- 125ml (1/2 cup) cold milk
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How to Make Rosemary Scones
- Preheat your oven to 220°C (425°F). Line a baking sheet with parchment paper.
- In a large bowl, whisk together 250g (2 cups) all-purpose flour, 1 tbsp baking powder, 1/2 tsp salt, and 50g (1/4 cup) granulated sugar.
- Cut in 50g (1/2 cup) cold unsalted butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Finely chop 2 tbsp fresh rosemary leaves and add them to the bowl along with 125ml (1/2 cup) cold milk. Stir gently until a soft dough forms. Do not overmix.
- Turn the dough out onto a lightly floured surface and gently pat it into a 1 1/2 inch thick circle.
- Use a 2-inch cookie cutter or knife to cut out scones. Reroll scraps and cut out more scones.
- Place scones onto the prepared baking sheet. Brush the tops with a little milk.
- Bake for 12-15 minutes, or until golden brown. Let cool slightly on a wire rack before serving.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
1g
Fat
6g
Carbs
7g
