Rosemary Scones
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Total Time | 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 250 g spelled flour type 1050
- 1 tablespoon sugar
- 1 packet baking powder
- 1 teaspoon salt
- 2 egg (s)
- 200 g sour cream or crème fraîche
- 1 pinch pepper, ground
- 1 sprig rosemary, fresh
- Flour for the work surface
Print Recipe
Pin Recipe Instructions
- While the ingredients are being prepared and mixed, preheat the oven to 175 ° C fan oven.
- Line the baking sheet with parchment paper.
- Wash, dry and finely chop rosemary sprigs.
- Mix the ingredients apart from the sour cream and eggs. Now add the eggs and sour cream and mix into a dough. Work the dough on a floured work surface into an approx. 2 cm thick roll. Cut the dough with a sharp knife into 8 max. 9 equal pieces.
- Spread the dough pieces on the baking sheet and bake for 15 minutes.
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