The classic combination of rosemary and thyme add a delicious layer of flavor to these biscuits. Enjoy them warm, straight from the oven.
Serves: 8Hands-on: 10 minutesTotal: 25 minutesDifficulty: Easy
- 2 cups all-purpose flour
- 1 Tbsp. sugar
- 3 tsp. baking powder
- 1⁄2 tsp. salt
- 3 Tbsp. chopped thyme leaves
- 1 Tbsp. chopped rosemary leaves
- 1⁄3 cup cold butter, cut into pieces
- 1⁄2 cup whole milk
- 2 large eggs, divided
- Preheat oven to 400°F.
- In a large bowl, whisk flour, sugar, baking powder, salt, thyme, and rosemary. Cut butter into the flour with a pastry cutter or large fork until mixture has a coarse crumb consistency. Stir in milk and 1 egg until just moistened.
- Turn dough out onto a lightly floured surface and knead gently 8 to 10 times. Roll into a 6-inch circle. Using a biscuit cutter or the rim of a drinking glass, cut dough into rounds and place on a lightly greased baking sheet 1 inch apart. Beat remaining egg and brush over the tops of the scones.
- Bake 13 to 15 minutes, until golden brown.