• 933c956c28e038ec5909ed00217ec994

Rosemary Buttermilk Scones

Flaky, wonderful scones fill your home with the herbal aroma of rosemary.

Prep
Cook
Serves 12people
Ingredients
1 1/2
cups flour, plus more for dusting
2
tsp baking powder
2
tsp sugar
1
tsp salt
5
tbs cold unsalted butter, cut into small pieces
1 1/2
minced fresh rosemary
3/4
cup plus 2 Tbsp. well-shaken buttermilk
coarse salt, for sprinkling (optional)
Directions
1.
Combine the flour, baking powder, sugar, and salt in a large bowl. Cut in the butter with a pastry blender, or two knives, until pebble-size pieces form. Stir in the rosemary, then add 3/4 cup buttermilk, stirring until the dough begins to come together (don't overmix).
2.
Turn the dough onto a lightly floured surface and gently pat it into a 7-inch round. Cut the dough into 12 wedges with a sharp knife. Arrange the wedges on a parchment-lined baking sheet, leaving an inch of space between them. Cover them with plastic wrap and chill for 1 hour.
3.
Heat the oven to 375-degrees. Brush the scones with the remaining 2 Tbsp. of buttermilk and sprinkle them lightly with coarse salt, if desired. Bake the scones on the top oven rack until they are golden, about 30 minutes, rotating the sheet halfway through. Transfer the scones to a wire rack to cool

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