Benjamina Ebuehi's rosemary & honey scones recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Benjamina Ebuehi’ s rosemary & honey scones recipe By Benjamina Ebuehi - March 27, 2022 It’s hard to beat a fresh scone, still a little warm from the oven, smeared in clotted cream and devoured before you’ve had a chance to put the kettle on. The flecks of rosemary running through these add a warm, piney aroma that makes them feel a little fancy without doing much. Laura Edwards MAKES 4 450g plain flour, plus extra for dusting 1 tbsp baking powder 40g caster sugar 1/4 tsp salt 220g cold unsalted butter, diced 1 1/2 tbsp finely chopped rosemary 130ml milk 1 egg 1 1/2 tsp honey FOR THE GLAZE 2 tbsp honey 3 tbsp water 2 sprigs of rosemary TO SERVE Salted butter or clotted cream Honey, for drizzling Preheat the oven to 200C/180C fan/gas 6. Line two baking sheets with baking paper. In a large bowl, mix together the flour, baking powder, sugar and salt. Add in the butter and toss in the flour to coat. Rub the mixture between your fingertips until it resembles coarse breadcrumbs. Add the chopped rosemary and stir. In a jug, whisk together the milk, egg and honey. Make a well in the centre of the flour mixture and pour in the liquid, using a knife to stir until it begins to clump together and you have a soft dough. Turn the dough out onto a lightly floured surface and knead very gently and briefly, folding the dough back on itself a couple of times – the surface doesn’t need to be perfectly smooth, so try not to overwork it. Pat the dough into a thick, round disc and slice into 8 wedges. Place the wedges on the baking sheets, leaving about 2.5cm between them. Bake for 16–20 minutes or until well risen and golden. To make the glaze, gently heat the honey, water and rosemary sprigs together in a small pan. Bring the mixture to the boil and boil for 1 minute, then brush directly over the warm scones. Serve with salted butter or clotted cream and an extra little drizzle of honey. Buy the book Our recipes are from A Good Day to Bake: Simple Baking Recipes for Every Mood by Benjamina Ebuehi, published by Quadrille, price £22. To order a copy for £18.70 until 11 April, go to mailshop.co.uk/books. Free UK delivery on orders over £20. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved