August 1, 2011

The Perfect Summer Treat ~ Rosemary Scones

Add the bright sunshine, the sudden rainstorms (with a lot of extra watering),  and the herbs have taken over the garden.

  I wanted to try something different and am so glad I found this recipe for Rosemary Scones!

2 cups of flour
1/2 cup sugar
2 teaspoons baking powder
1 tablespoon of chopped fresh rosemary leaves (I used a little more)
1/4 teaspoon sea salt
6 tablespoons unsalted butter
1 cup heavy cream

Oven temperature 375 degrees

In a food processor, pulse approximately 20 times (until you get a coarse meal texture)  flour, sugar, baking powder, rosemary,  salt, and butter. 
Slowly add cream until you can form the mixture into a ball.
Using a floured rolling pin, flatten the dough to about 1/2 inch thick. 
Use a 3 inch heart shaped cookie cutter, and carefully cut out the scones.
Slide onto a cookie sheet.  I used my Silpat but parchment paper would also work.
Gather any remaining dough, and repeat the rolling and cutting process.

Bake for 20 minutes or until the edges are golden brown.
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1 comment:

bkuhlen said...

Can't wait to try these!

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