Rosemary Scones
2 1/2 tablespoon fresh rosemary — chop fine
2 1/2 cup all-purpose flour
1 cup sugar
1 pinch salt
1 teaspoon baking powder
1/2 stick cold butter
2 eggs
1 egg yolk
1 cup cream
1 cup raisins
Mix flour, sugar, salt, baking powder and butter on medium until mealy.
Add eggs, cream and rosemary to flour after whisking. Add raisins or
currants. Cut or drop on pan with ice cream scoop. Paint with egg wash.
Sprinkle with sugar. Bake 350~ for 10-15 minutes.
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