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Rosemary scones

updated

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Ingredients for 3 servings:

  • 250 g spelt flour type 1050
  • 1 tbsp sugar
  • 1 packet of baking powder
  • 1 tsp salt
  • 2 eggs
  • 200 g sour cream or crème fraîche
  • 1 pinch of ground pepper
  • 1 rosemary sprig(s), fresh
  • Flour for the work surface

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

ideal for grilling, quick preparation

While the ingredients are being prepared and mixed, preheat the oven to 175°C (fan oven). Line a baking sheet with baking paper. Wash, dry, and finely chop the rosemary sprig. Mix all ingredients except the sour cream and eggs. Now add the eggs and sour cream and mix into a dough. Roll the dough out on a floured surface into a roll approximately 2 cm thick. Using a sharp knife, cut the dough into 8 to 9 equal pieces. Spread the dough pieces on the baking sheet and bake for 15 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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