Rosemary Scones

Back to Breakfast

2 cups Flour
1/3 cup Sugar
1 tsp Baking Powder
½ tsp Salt

1 cup Organic Heavy Cream
2 Tbsp. Chopped Fresh Rosemary

1T milk or cream
1 egg (optional)

  1. Add chopped rosemary to heavy cream and refrigerate overnight. If you forget, give it as many minutes as you can.
  2. Preheat oven to 375F degrees
  3. The next morning, sift flour, sugar, baking powder and salt.
  4. With a fork … slowly add Rosemary Cream to flour mixture until dough becomes shaggy.
  5. Loosely form ten or twelve scones with your hands onto a greased cookie sheet.
  6. Combine 1T milk or cream and one egg.  Brush egg & cream mixture on each scone. Sprinkle with Turbinado Raw Sugar.
  7. Bake for 13 or so minutes.Courtesy of Casa Gallina in Taos, New Mexico.
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