Mini Rosemary Scones

It’s the most wonderful time of year for foooood and I can’t wait for the holiday festivities to begin! I’m rolling up my sleeves and firing up the oven for some fun, simple recipes that your friends will love, like these mini rosemary scones! How cute are these?! Seriously I’m just in love with this recipe and how a simple change can turn a basic scone into a holiday treat.

These cuties fit the bill for any occasion; a holiday brunch, a snack for a visitor, or to accompany with a hot festive meal. The best part, the recipe makes a lot – store some in the freezer so you have them when needed. I, on the other hand, took a container full to work to share and ended up eating most of them myself (oops)! It’s just too easy when they are that small and cute.

If you don’t know by now, rosemary is one of my favourite herbs. Not only do I love baking and cooking with it (because it pairs so well in sweet and savoury dishes), but the fragrant evergreen like bush is a plant I love to grow. It’s so beautiful and in blooming season it flowers; white, pink, purple and blue tones.

The health benefits of rosemary are many but a few to name are the rich sources of antioxidants and anti-inflammatories to improve blood circulation and boost the immune system. It can also help improve digestion, enhance memory and concentration. So why wouldn’t you add some flavour to your dish and reap some health benefits at the same time?! Plus it’s just so pretty and wintery for all your holiday baking/cooking!

Stay tuned for more festive cookie and treat recipes for the upcoming holiday season!

Mini Rosemary Scones

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These mini rosemary scones are cute as a button and make a sweet appetizer for a holiday party. The recipe can be easily adapted to make large scones as well.

• Author: Alie Romano
• Prep Time: 15 mins
• Cook Time: 10 mins
• Total Time: 25 mins
• Yield: 36 mini scones 1x
• Category: Savoury
• Cuisine: British

Ingredients

Units USM Scale 1x2x3x

• 2 cups all-purpose flour
• 2 Tablespoons granulated sugar
• 1 Tablespoon baking powder
• 1/2 teaspoon salt
• 6 Tablespoons (90 g) cold unsalted butter, cut into cubes
• 1 Tablespoon roughly chopped fresh rosemary (you can also use dried rosemary)
• 1 large egg
• 1/2 cup heavy/whipping cream
• Heavy/whipping cream to brush the top of scones

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Instructions

1. Preheat oven to 425˚F. Line a large baking sheet with parchment paper, set aside.
2. In a large bowl mix together flour, sugar, baking powder and salt.
3. Add cold butter and using a pastry cutter cut butter into flour mixture until it resembles small coarse crumbs.
4. Stir in rosemary.
5. In a small bowl whisk together egg and cream. Make a well in the middle of your flour, butter mixture. Add wet ingredients and using a fork bring dough together until ragged.
6. Turn dough onto a work surface and using your hands bring dough together (making sure not to overwork the dough).
7. Shape dough into a rectangle about 3/4 of an inch thick. Using a mini circle cookie cutter (approx. 1 inch in diameter) cut rounds and place on prepared baking sheet. Continue until you’ve used all the dough.
8. Brush the tops of the scones with whipping cream and bake in the oven for 8-12 minutes or until scones have puffed up and the bottoms have browned.
9. Remove scones onto a cooling rack and let rest for 5 minutes.
10. Enjoy warm.

Notes

Store in a tin for up to 3-4 days. Or place in a freezer bag and freeze for up to a month.

Nutrition

• Serving Size: 1 Scone
• Calories: 64
• Sugar: 0.7g
• Sodium: 50mg
• Fat: 3.8g
• Saturated Fat: 2.4g
• Unsaturated Fat: 0
• Trans Fat: 0
• Carbohydrates: 6.2g
• Fiber: 0.2g
• Protein: 0.9g
• Cholesterol: 17mg

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