| | Rosemary Scones 2 1/2 tablespoons fresh rosemary, chop fine
2 1/2 cups all-purpose flour
1 cup sugar
1 pinch salt
1 teaspoon baking powder
1/2 stick cold butter
2 eggs
1 egg yolk
1 cup cream
1 cup raisins | |
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 at 350ºF. for 10-15 minutes. |
