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Savory Rosemary Scones

Scott Phillips

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.


For the scones

  • 9 oz. (2 cups) all-purpose flour
  • 2 Tbs. granulated sugar
  • 1 Tbs. baking powder
  • 3/4 tsp. table salt
  • 2 Tbs. finely chopped fresh rosemary
  • 3 oz. (6 Tbs.) cold unsalted butter, cut into cubes
  • 3/4 cup heavy cream
  • 2 large egg yolks, lightly beaten

For the glaze

  • 1 large egg lightly beaten
  • 1 Tbs. milk
  • 1/2 tsp. kosher salt or sea salt for sprinkling


  • Position an oven rack in the lower third of the oven and heat the oven to 400ºF. Line a heavy baking sheet with parchment. In a large bowl, whisk together the flour, sugar, baking powder, salt, and chopped rosemary. Cut in the butter with a pastry blender or two table knives until the largest pieces of butter are about the size of peas.
  • In a small bowl, stir the cream and egg yolks just to blend. Add this all at once to the flour mixture. Stir with a fork to begin combining the wet and dry ingredients and then use your hands to gently knead the mixture together until all the dry ingredients are absorbed into the dough and it can be gathered into a moist, shaggy ball. Don’t overknead: This dough is sticky but benefits from minimal handling. Set the rough ball in the center of the prepared baking sheet and pat it gently into a round about 1 inch thick and 7 inches in diameter. Don’t be tempted to make the round any flatter.
  • With a sharp knife or a pastry scraper, cut the round into eight wedges; separate the wedges. Brush the scones with the egg-milk glaze (you won’t need to use all of it) and sprinkle with the salt. Bake until the scones are deep golden and a toothpick inserted into the center of a wedge comes out clean, 18 to 22 minutes.  Slide the parchment onto a rack and le the scones cool for 10 to 15 minutes before serving.


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Reviews (4 reviews)

  • Babby50 | 11/29/2010

    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!!

  • User avater
    Thanakorn | 07/10/2010

    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.

  • izzie | 05/03/2009

    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!

  • Taylor50 | 05/11/2008

    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!

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