Hands-on Time: 10 minutes
Total Time: 1 hour 40 minutes
Makes: 1 dozen

Moist and savory, these scones are a lovely alternative to biscuits or rolls at the holiday table. Present them to the host in a napkin-lined basket that's ready for serving. If desired, the scones can be reheated, wrapped in aluminum foil, in a 300° oven for 10 minutes.

Ingredients

• 1 1/2 cups flour, plus more for dusting
• 2 teaspoons baking powder
• 2 teaspoons sugar
• 1 teaspoon salt

• 5 tablespoons cold unsalted butter, cut into small pieces
• 1 1/2 teaspoons minced fresh rosemary
• 3/4 cup plus 2 tablespoons well-shaken buttermilk
• coarse salt, for sprinkling (optional)

Instructions

1. Combine the flour, baking powder, sugar, and salt in a large bowl. Cut in the butter with a pastry blender, or two knives, until pebble-size pieces form. Stir in the rosemary, then add 3/4 cup buttermilk, stirring until the dough begins to come together (don't overmix).

2. Turn the dough onto a lightly floured surface and gently pat it into a 7-inch round. Cut the dough into 12 wedges with a sharp knife. Arrange the wedges on a parchment-lined baking sheet, leaving an inch of space between them. Cover them with plastic wrap and chill for 1 hour.

3. Heat the oven to 375°. Brush the scones with the remaining 2 tablespoons of buttermilk and sprinkle them lightly with coarse salt, if desired. Bake the scones on the top oven rack until they are golden, about 30 minutes, rotating the sheet halfway through. Transfer the scones to a wire rack to cool.

Nutritional Information:

Per serving (1 scone) Calories 102, Total Fat 5 g (7%), Saturated Fat 3 g (15%), Cholesterol 13 mg (4%), Sodium 255 mg (11%), Total Carbohydrate 13 g (4%), Fiber 0.3 g (1%), Sugars 2 g, Protein 2 g (4%)

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Find more about:

• Autumn |
• Hearty Snacks |
• Thanksgiving

Related Categories:

• Recipes |
• Hearty Snacks |
• Fall Appetizers & Snacks |
• Appetizers & Snacks |
• November 2011