Savory Rosemary Scones
2 cups All-purpose flour
1 tablespoon Sugar
2 teaspoons Baking powder
1/2 teaspoon Baking soda
1/2 teaspoon Salt
1 tablespoon Fresh rosemary -- snipped
1 teaspoon dried rosema -- -crushed
1/8 teaspoon Pepper
1/4 cup Butter or margarine
8 ounces Sour cream
1 Egg yolk -- beaten
1 Egg white -- slightly beaten
Preheat oven to 400 degrees. In a large bowl, stir together flour,
sugar, baking powder, baking soda, salt, rosemary and pepper. Using
a pastry blender, cut in butter until mixture resembles coarse
crumbs; make a well in the center. In a small bowl, stir together
sour cream and egg yolk; add all at once to flour mixture. With a
fork, stir until combined. Mixture may seem dry.
Turn dough onto a lightly floured surface. Quickly knead dough, by
pressing and folding, for 10 to 12 strokes, or until nearly smooth.
Pat or lightly roll dough into a 7-inch circle; cut into 12 wedges.
Arrange wedges on an ungreased baking sheet about one inch apart.
Brush with egg white; sprinkle with additional rosemary, if desired.
Bake for 10 to 12 minutes, or until light brown. Cool on a wire rack
for 10 minutes. Serve warm.