Scones with coarse salt and rosemary

Recipe from: 8/21/1997 12:00:00 AM
Ingredients 4
Servings 2


Serving Change
  • 1
    quantity basic scone dough
  • olive oil
  • coarse salt
  • 10
    fresh rosemary, broken into sprigs


Preheat the oven to 220 ºC (425 ºF). Spray a baking sheet with non-stick spray or grease well. Prepare the scone dough as described in the basic scone recipe. Roll out the dough on a floured surface until 2 cm thick. Cut out circles, 5,5 cm in diameter. Arrange on the baking sheet. Brush with the olive oil and sprinkle with coarse salt and rosemary. Bake for about 10 minutes or until done and the crust is golden brown. Serve with olives and feta cheese in olive oil and a sprinkling of lemon juice. Makes 10 scones.

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