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Continued: Recipes with herbs

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  • Last update: May 15, 2013 - 12:38 PM

sunday scones with dried strawberries and rosemary

Makes 4 scones, each about 3 inches.

Note: The only thing better than a plain, well-made scone is a scone with a few embellishments. In this case, dried fruit and herbs. You can top them with unsalted butter and honey, apricot or strawberry preserves or clotted cream. From “Cooking With Herbs,” by Lynn Alley (Andrews McMeel, $16.99).

• 2 c. flour

• 1/3 c. sugar

• 1 1/2 tsp. baking soda

1/2 tsp. baking powder

• 1/2 tsp. salt

1/2 c. (1 stick) cold butter, cut into pieces

• 3/4 c. buttermilk

1/2 c. chopped dried strawberries or cranberries

1 tbsp. chopped fresh rosemary

Butter and preserves, for serving


Preheat oven to 400 degrees. Line a baking sheet with parchment paper or a silicone baking sheet.

In the work bowl of a food processor, combine the flour, sugar, baking soda, baking powder and salt. Pulse to blend.

Add the cold butter. Turn on the machine and let it run until the butter is just blended in and the dough is the consistency of coarse cornmeal.

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