A Treat For Tea

I have always though of scones as being a sweet, sometimes a bit dry, mix between a cake and a bread. I never knew people made savory scones. I read somewhere that if you have a basic, plain scone recipe, you can do just about anything with it. I tried it, and my rosemary Parmesan garlic scones turned out okay. But a tip: If you are making savory scones with a plain scone recipe (Because people tend to make plain scones sweet), don't add as much sugar. Everyone else said they liked them, but I think that the sweetness contrasted the Parmesan and rosemary, and I didn't taste the garlic at all. Oh, well. I'll try it again. A lot of people eat scones with tea, but I like them without anything. I got the recipe from The Secret Ingredient (Not a cookbook).

 Here they are! They got nicely browned on the outside, but where still soft on the inside. They tasted great hot with lots of butter.

I liked how this picture looked. It really showed off the texture.

Ingredients

2 cups flour

1 tablespoon baking powder

1/2 cup sugar (I would make it less if making a savory scone)

1/2 teaspoon salt

5 tablespoons butter

1 egg

2/3 cup buttermilk

1/4 cup milk

1. Preheat the oven to 400 degrees Fahrenheit. Mix the dry ingredients together first, then cut in the butter and egg.

2. Slowly add the buttermilk to form a thick dough. (Add any extra ingredients now)

3. Knead the dough on a board, roll to one inch thickness and cut the dough using cookie or scone cutters.

4. Place each scone on a greased cookie sheet and brush the tops with milk. Bake for 12 to 15 minutes until golden brown; serve warm.

5. Enjoy! <3

To make Parmesan garlic rosemary scones, add:

1 tablespoon chopped rosemary

about half a tablespoon minced garlic

1/3 cup Parmesan (Do 1/2 a cup if you want it extra cheesy)