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Mini Rosemary Scones
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Prep Time:
25 minutes
Total Time:
55 minutes
Lemon rosemary scones: Quick and delicious, ready in under an hour.
Ingredients:
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons grated lemon peel
  • 1 tablespoon finely chopped fresh or 1 teaspoon dried rosemary leaves, crushed
  • 3 tablespoons firm butter or margarine
  • 1/2 cup fat-free sour cream
  • 1/4 cup canola oil
  • 1 tablespoon fresh lemon juice
Instructions:
  • Preheat oven to 400°F and generously spray a cookie sheet with cooking spray.
  • Combine flours, sugar, baking powder, baking soda, salt, lemon peel, and rosemary in a medium bowl. Use a pastry blender or 2 table knives to cut in the butter until the mixture resembles fine crumbs. Mix in sour cream, oil, and lemon juice.
  • Lightly knead the dough 10 times on a floured surface. Divide the dough into thirds and pat each third into a 5-inch circle on a cookie sheet. Using a sharp knife, cut each circle into 6 wedges without separating them.
  • Bake for 12 to 17 minutes until edges turn a golden brown. Then, transfer the cookies from the baking sheet to a wire rack. Gently separate the wedges and let them cool for 5 to 10 minutes. Enjoy warm!

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