Friday, October 10, 2008

Rosemary Scones

Scones are not usually something I really really enjoy. They are in my opinion very dry and hard, which is why i call them stones.
The following recipe is titled as a scone but is more in the realm of a biscuit.
I hope you enjoy these as much as I do.

2 cups self rising flour
1/2 tsp salt
1/2 tsp baking powder
2 tsp finely choped rosemary
1/4 cup butter
2/3 cup milk

Preheat oven to 450 degrees, grease Baking pan(I use non stick foil)
Sift flour, salt and baking powder into a bowl, stir in rosemary
Cut in butter
Add Milk and mix to form a soft dough knead on a floured board
Roll to a thickness of about 3/4 of an inch
cut into rounds and bake for 8-10 min.

This is great as is, but rest assured that I will try other variations such as blueberry.
Feel free to experiment, but most of all enjoy yourself


Amanda said...

Daddy, I'm glad you brought up self rising flour in this recipe. When I was growing up, I did not know about all purpose flour because we only used self rising. I was at my in-law's and made pancakes for my niece and nephew and couldn't figure out why they were so flat and tasteless. They used all purpose and I just never thought that it wouldn't be like the flour I always used. Anyway, I have found a conversion for all purpose into self risiing:

For each cup of all-purpose flour, add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt.

Amanda said...

I tried these, tonight. I made all-purpose into self rising and think I would omit the extra salt in the recipe as they were a tad salty. I also only had dried rosemary and think I used too much, however I added garlic powder and grated parmesan also and liked the flavor (other than the heavy rosemary) and the texture.