Rosemary Scones
Infused with the earthy, aromatic essence of fresh rosemary, these tender and buttery Rosemary Scones are a simple yet elegant treat perfect for any time of day. Made with pantry staples like all-purpose flour, sugar, and baking powder, these scones stand out thanks to the addition of finely chopped rosemary, which adds a sophisticated, herbaceous flavor. With a golden crust brushed with a creamy egg wash and a soft, flaky center, they're ideal for pairing with your morning coffee, afternoon tea, or even a savory spread. Ready in just 35 minutes, this easy-to-follow recipe is perfect for both seasoned bakers and beginners looking to whip up a bakery-style delight at home. Serve these rosemary scones warm with butter, jam, or clotted cream for a comforting yet elevated treat that will impress any guest.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter (cold, cubed)
- 2 tablespoons Fresh rosemary leaves (finely chopped)
- 1 large Egg
- 0.5 cup Heavy cream
- 1 teaspoon Vanilla extract
- 1 large Egg (for egg wash)
- 1 tablespoon Heavy cream (for egg wash)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
Cut the cold, cubed butter into the flour mixture using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
Stir in the finely chopped rosemary leaves until evenly distributed throughout the mixture.
In a separate small bowl, whisk together the egg, heavy cream, and vanilla extract.
Gradually add the wet ingredients to the dry ingredients, stirring with a fork until the dough just comes together. Be careful not to overmix.
Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together into a rough ball.
Pat the dough into a circle about 1 inch thick and 8 inches in diameter. Cut the dough into 8 equal wedges (like a pie).
Transfer the wedges to the prepared baking sheet, spacing them about 1 inch apart.
In a small bowl, whisk together the egg and 1 tablespoon of heavy cream to create an egg wash. Brush the egg wash lightly over the tops of each scone.
Bake the scones in the preheated oven for 18-20 minutes, or until the tops are golden brown.
Remove the scones from the oven and allow them to cool for a few minutes on the baking sheet before transferring them to a wire rack to cool completely.
Serve warm or at room temperature with butter, jam, or clotted cream, if desired.
Nutrition Facts
Calories |
2467 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.3 g | 200% | |
| Saturated Fat | 92.2 g | 461% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 801 mg | 267% | |
| Sodium | 2764 mg | 120% | |
| Total Carbohydrate | 217.5 g | 79% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 27.2 g | ||
| Protein | 39.0 g | 78% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 127 mg | 10% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 442 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
