Yield: Yields 8 scones.
Similar to a flavored biscuit, but richer and more tender, these savory scones are the perfect accompaniment to a hearty soup or stew, an assortment of cheese and cold meats, or a brunch or supper.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
I have had consistently good results with this recipe. It's simple and the scones never last long. They are always a hit and everyone always asks for the recipe. It's in my favorites file!!
I have made this recipe many times since I first saw it in the magazine and it's a favorite. I've found it works best when I chop the rosemary in a mini-blender. It does have a lot of baking powder so perhaps the unhappy reviewer used a brand with a strong aluminum flavor to it.
I've made this recipe many times with the rosemary in my garden and it has turned out fabulous every time. Don't know what happened with the other reviewer, but for me, my husband, and his co-workers, this recipe is delicious!
I really hope someone else gives this recipe a try and gets different results. The other scone recipes from this issue are so good, I have to assume I made a mistake with this one. The result tasted like a rubber band. My guest said it tasted like a gas can...basically, there was so much rosemary that it gave this very "off", almost industrial flavor to the scone. Just awful. Please...someone else prove this to be an anomoly!
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?