| Level: | Easy |
| Total: | 30 min |
| Prep: | 15 min |
| Cook: | 15 min |
| Yield: | 12 scones |
Ingredients
- 2 cups all-purpose flour, plus more fordusting
- 6 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 tablespoons dry buttermilk powder (available in the baking aisle)
- 1/2 teaspoon salt
- 1 teaspoon minced fresh rosemary (optional)
- 1/2 cup mini chocolate chips (optional)
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup plus 2 tablespoons heavy cream
- 2 tablespoons coarse brown sugar
Instructions
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment. Whisk the flour, granulated sugar, baking powder, baking soda, dry buttermilk and salt in a medium bowl. Add the rosemary and/or chocolate chips. In a small bowl, whisk the melted butter, vanilla and 1 cup cream. Stir the wet ingredients into the dry ingredients until just combined. Turn the dough out onto a floured surface and knead until smooth, about 1 minute.
- Divide the dough into 2 balls; roll out each ball into a 1/2-to-3/4-inch-thick disk. Brush the tops of the disks with the remaining 2 tablespoons cream, then sprinkle with the coarse sugar. Cut each disk into 6 wedges. Transfer to the prepared baking sheet and bake until golden brown, 12 to 16 minutes. Transfer to a rack to cool.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 248 |
| Total Fat | 12 g |
| Saturated Fat | 8 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 1 g |
| Sugar | 14 g |
| Protein | 3 g |
| Cholesterol | 32 mg |
| Sodium | 155 mg |
Reviews
We really enjoyed this recipe. It was easy to make, we used semi-sweet choc chips. Will try rosemary next time.
I think these scones were excellent. The pastry had just enough dryness to give it that scone-like texture, but was moist enough to hold together well. They are quick to make and I’ve received a number of compliments on them. I’ve made this recipe a couple of times now. The first time I used the rosemary and chocolate chips and didn’t think either ingredient added the right flavor I was hoping for. The second time I made them I substituted the rosemary and chips for 1/2 cup currants and this tasted much better. I also used Bailey’s Irish Creme to brush on the top and thought this added a nice taste as well.
This tasted more like a cookie than a scone, and mine burnt on the bottom and they had only been in the oven 6 min. I pulled them out and they were done on the inside, so we just cut the bottoms off. but for the time and effort, I dont think I will be making them again
These were not bad. Not my favorite either. Very easy and quick to make. However, I thought they were way too sweet, as far as scones go. And I don’t know why, but mine were black on the bottom even tho they were light and fluffy inside. I used rosemary as suggested and it really didn’t add or take away. Kind of useless. I was hoping for a sweet/savory thing. They just turned out to be super sweet and tasted like rosemary occasionally. I don’t think I would make them again, unless I changed them somewhat.
Wonderful- light and tasty.