Rosemary Scones

READY IN: 22mins
Recipe by Norahs Girl

These little scones are lovely served hot with butter or egg-plant pate,goes great with soup.

Top Review by French Tart

I read all the other reviews before making these, and decided to use SR flour and only 2 teaspoons of baking powder - PERFECT! I used freshly chopped rosemary leaves from the garden and added a TEENY WEENY bit of grated Cheddar cheese to the mixture. These were enjoyed on day one as a tea time treat, and on day two TOASTED with cheese on top - see the photo! Thanks Norah's Girl - delicious scones and even nicer toasted the next day. Made for Flour Power in the Photos Forum April 2008. FT:-)

Ingredients Nutrition

Directions

  1. Sift dry ingredients in a bowl and rub in butter,add rosemary and milk and combine to form a soft dough.
  2. Roll out on to a floured board to 1 1/2 inch thickness and cut into 2 inch rounds.
  3. Place on a greased baking tray,brush with a little milk and bake in a pre-heated oven 220c (425f) for12 minutes.

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