I love playing with herbal and sweet flavors together and these scones are the result of my latest experiment. I wasn’t sure how they would work out with the chopped rosemary incorporated directly in the dough, but if it’s chopped fine enough it doesn’t stand out as distracting or woody in the least. The finished scones have a nice hint of rosemary and rich honey throughout. The scone itself is very light, with a slight crust on the outside and fluffy biscuit on the inside.
This was my first time using a cheese grater to grate the butter into the flour mixture for easy and even mixing. Just make sure you use frozen or chilled butter, not room temperature, so the butter keeps form as you work.
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 8 tablespoons butter, chilled
- 1/2 cup sour cream
- 1 large egg
- 1 1/2 tablespoons good honey
- 1 generous teaspoon finely chopped fresh rosemary
- In a large mixing bowl, combine flour, sugar, baking powder, baking soda, salt, and rosemary.
- With a cheese grater, grate the chilled butter into the dry ingredients and mix well with your fingers, until the mixture becomes like a coarse meal.
- In a separate bowl, whisk together the sour cream with the egg and honey.
- Next, make a dip in the flour mixture and pour in the wet ingredients. Mix with your hands until a consolidated dough forms. Knead the dough for a few seconds on a lightly floured surface, and form into a 7-8 inch circle about ¾ inch thick. Remove to the refrigerator and chill for at least one hour.
- Once chilled, remove dough to a cutting board and cut into 8 wedges. Place on a baking sheet lined with parchment paper and bake at 400 degrees for 15 minutes.
- Serve warm out of the oven, drizzled with honey.