Rosemary scones

Sometimes you just need to fuss. Sometimes you need to fiddle with a batch of scones that call for three different flours, little rosemary sprigs, and a sprinkling of turbinado sugar. They are absolutely worth the trouble: that sweet melt/crumble of buttery inside and crunchy sugar outside. Are you drooling yet?

These are from one of my favorite cookbooks, Brunch.

Rosemary Cornmeal Scones

3 cups all-purpose flour
1 3/4 cups corn meal
3/4 cup cake flour
1 tbsp plus 1/2 tsp baking powder
2 tablespoons minced fresh rosemary (not dried)
3/4 cup light brown sugar
3 sticks butter, well chilled
1 egg plus one yolk
2 1/2 tablespoons honey
1/2 cup plus two tbsp heavy cream

Turbinado sugar (or regular sugar, if it's what you've got)
Little fresh rosemary sprigs

Combine flours, cornmeal, baking powder, minced rosemary, and brown sugar in the bowl of a stand mixer. Cut the butter into pats and give the mixer a good five minutes to incorporate it into the flours. The butter should be holding into little pea-sized clumps. Add the eggs, honey, and cream, and continue mixing, pausing to scrape down the sides, until the dough holds together as a lump.

Preheat the oven to 400 degrees.

Turn the dough out on a floured countertop, and roll it to 3/4 " thickness with a rolling pin. Cut it into your desired shapes (mine are about 2 1/2" squares) and arrange 1 inch apart on a greased baking sheet. Gently press turbinado (or regular) sugar into the tops of the scones, and stick a little rosemary spring into the center of each one. Bake 25 minutes, until golden.

The recipe yields about 18 2 1/2" squares, more or less depending on how big you make yours.

If there's any lemon curd lovers out there, these scones are absolutely divine with lemon curd.