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Rosemary scones



  • 1 pound flour
  • 1 teaspoon sugar
  • 1 teaspoon bread soda
  • 1 teaspoon salt
  • 3 tablespoon rosemary, chopped
  • 12 fluid ounce sour milk or butter milk


Baking Directions:

Preheat the oven to 450 F.

Sift the dry ingredients.

Make a well in the center.

Pour most of the milk in at once (leave about 50ml in the measuring cup).

Using one hand, shaped like a claw and held firm, mix in the flour from the sides of the bowl, adding more milk if necessary.

Do not knead the mixture or it will become heavy.

The dough should be softish, though not too wet and sticky.

When it all comes together, turn it out onto a floured surface and gently bring it together, just enough to tidy it up.

Flatten the dough into a round 1 inch deep and cut into scones.

Bake in a hot oven 450 F for 15-20 minutes, or until cooked.

If you are in doubt, tap the bottom of the bread; if it is cooked it will sound hollow.

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