- 255 g Küchenmeister Wheat Flour T405
- 1 tbsp. sugar
- 1 tbsp. baking powder
- 1 tsp. salt
- 85 g cold butter
- 2 eggs
- 175 g sour cream
- 1 tbsp. pepper
- 1 sprig fresh rosemaryor 2-3 tbsps. dried rosemary
Preheat oven (electric 200°C/convection 175°C). Line a baking sheet with parchment paper.
Wash and chop the rosemary sprig. Combine together the flour, baking powder, sugar, salt, pepper and rosemary. Chop the cold butter into pieces, and add it to the dry ingredients. Using your hands roughly combine. Stir in the milk and eggs, and work the dough until just combined.
On a lightly floured surface, roll the dough out to roughly 2cm thick. Using a knife slice the dough into 8 equal parts and place on the baking sheet.
Bake for 15 minutes in the preheated oven until the scones have a light brown colour. Remove from oven; briefly leave the scones to cool on the baking sheet, before transferring to a wire rack to cool completely.
Tip: The scones taste especially good when they are still warm and served with a little butter.