Savory Rosemary Scones

Savory Rosemary Scones
Photo by Scott Phillips


  • 3 oz. (6 Tbs.) cold unsalted butter, cut into cubes
  • 1 Tbs. baking powder
  • ¾ tsp. table salt
  • 2 large egg yolks, lightly beaten
  • ¾ cup heavy cream
  • ½ tsp. kosher salt or sea salt
  • 2 Tbs. granulated sugar
  • + 3 more ingredients
    • 2 Tbs. finely chopped fresh rosemary
    • 9 oz. (2 cups) all-purpose flour
    • 1 large egg lightly beaten with 1 Tbs. milk for glazing

Position an oven rack in the lower third of the oven and heat the oven to 400°F. Line a heavy baking sheet with parchment. In a large bowl, whisk together the flour, sugar, baking powder, salt, and chopped rosemary. Cut in the butter with a pastry blender or two table knives until the largest pie...

View full recipe at Fine Cooking


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