Small fresh rosemary plants have been showing up in the produce department at the grocery store - 2 for $3! I've got several under my gro-lights right now, to plant out this summer. Cheaper than the herb farms or nurseries.
The three potted rosemaries I overwintered in the window up and died in the past two months. Probably the typical low light, needed-repotting pathology common in Michigan in the winter. However, One or two I had in large combination pots in our unheated, barely lit garage are looking like they might recover.
Here is the basic short Rosemary Scone Recipe.
(I like to add dried cherries, dried cranberries, or snipped dried apricots.)
Preheat oven to 400 degrees.
Combine in large bowl:
2 cups flour
1 T sugar
2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1/8 t. ground black pepper
1 T. chopped fresh rosemary
Cut in:
1/4 cup butter (chilled)
Combine in small bowl:
1 egg yolk
8-oz. container real sour cream (I've used 1/2 real yogurt*)
Make a well in dry ingredients. Add egg mixture all at once and stir until combined (will seem dry).
Turn dough onto floured surface and quickly knead 10-12 times. Pat to a 7" circle.
Cut into 12 wedges. Arrange on baking sheet 1" apart. Brush with egg white, sprinkle with sugar and finely chopped rosemary.
Bake for 10-12 minutes, or until light brown. cool on wire rack for 10 minutes, serve warm.
Makes 12.
* Using so-called low-fat dairy products in shortbreads will give uneven results! Look at the ingredients list on the label to see the gums and fillers. They don't serve the same purpose in baking as the natural product, so I recommend buying full fat ingredients, or don't bother making your own scones.
