Rosemary Sea Salt Scones
Make Rosemary Sea Salt Scones, an European breakfast recipe with all-purpose flour, granulated sugar, baking powder. It has about 25 min, about 280 calories per serving. Get ingredients, step-by-step instructions, nutrition estimates, FAQs, and Recipe Genius app tools.
Quick answer
Rosemary Sea Salt Scones is an European breakfast recipe that takes about 25 min, makes 8 servings, has about 280 calories per serving. Use the ingredients and steps below, or open it in Recipe Genius for guided Cook Mode, timers, serving changes, and a shopping list.
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View on AmazonRosemary Sea Salt Scones ingredients
- 2.5 cups all-purpose flour
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- 0.5 tsp kosher salt
- 1.5 tbsp fresh rosemary, finely chopped
- 8 tbsp unsalted butter, very cold and cubed
- 0.75 cup heavy cream, very cold
- 1 egg, beaten
- 0.25 tsp flaky sea salt
How to make Rosemary Sea Salt Scones
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and ensure even browning.
- In a large bowl, whisk together 2.5 cups of all-purpose flour, 2 tablespoons of granulated sugar, 1 tablespoon of baking powder, 1/2 teaspoon of kosher salt, and 1.5 tablespoons of finely chopped fresh rosemary until well combined.
- Add 8 tablespoons of very cold, cubed unsalted butter to the dry ingredients. Using a pastry blender, two knives, or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Pour in 3/4 cup of very cold heavy cream. Stir gently with a fork or your hands until the dough just comes together. Be careful not to overmix, as this can lead to tough scones.
- Turn the shaggy dough out onto a lightly floured surface. Gently knead it 2-3 times, just enough to form a cohesive ball. Pat the dough into an 8-inch round, about 1-inch thick.
- Using a sharp knife or a round cookie cutter (2.5-3 inches), cut the dough into 8 wedges or 8-10 rounds. Transfer the scones to the prepared baking sheet, leaving about 1 inch between each scone.
- In a small bowl, whisk 1 egg until smooth. Brush the tops of the scones with the beaten egg wash, then sprinkle evenly with 1/4 teaspoon of flaky sea salt for an extra touch of flavor and texture.
- Bake for 18-22 minutes, or until the scones are golden brown on top and a wooden skewer inserted into the center comes out clean. The internal temperature should reach about 200-210°F (93-99°C).
- Remove the scones from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
Rosemary Sea Salt Scones FAQ
How do I make Rosemary Sea Salt Scones?
Make Rosemary Sea Salt Scones by gathering the ingredients below, following the step-by-step instructions, and checking that everything is cooked safely before serving.
What ingredients are in Rosemary Sea Salt Scones?
The main ingredients include all-purpose flour, granulated sugar, baking powder, kosher salt, fresh rosemary, finely chopped. The full ingredient list is included on this page.
How long does Rosemary Sea Salt Scones take?
This recipe takes about 25 min, depending on prep speed and kitchen equipment.
How many calories are in Rosemary Sea Salt Scones?
Recipe Genius estimates about 280 calories per serving. Nutrition is estimated, so use your own labels when precision matters.
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