Baked with walnuts and rosemary, these scones are wonderful to serve at your next afternoon tea.
Downloads:Rosemary-Walnut Scones Recipe
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup cold unsalted butter, diced
1/2 cup chopped walnuts
1 tablespoon chopped fresh rosemary
1/2 cup plus 2 tablespoons heavy cream, divided
Garnish: additional fresh rosemary
•Preheat oven to 375°. Line a baking sheet with parchment paper.
•In a medium bowl, combine the flour, baking powder, salt, and
pepper. Using a pastry blender, cut in the butter until mixture
resembles coarse meal. Stir in the walnuts and rosemary. Gradually
add 1/2 cup cream, stirring until mixture comes together.
•On a lightly floured surface, roll out the dough into an 8-inch
circle. Cut into 8 wedges. Place wedges on the prepared baking
sheet, and brush tops with remaining 2 tablespoons cream.
•Garnish each scone with additional fresh rosemary if desired.
Bake until lightly browned, 15 to 20 minutes. Cool on pan for 5