Breads: Cornmeal Rosemary Scones and Sage butter

By JoFClark

Ingredients

• 2 c flour
• 1 c yellow cornmeal
• 1 T baking powder
• 1/2 t baking powder
• 1/2 t salt
• 3 T Fresh Rosemary, coarsely chopped
• 12 T unsalted butter, chilled
• 1 c buttermilk
• 2 T cream
• Herb Butter
• 1 stick butter
• 2 T fresh sage, chopped
• 2 T fresh thyme, chopped

Preparation

Step 1

Preheat oven to 425 degrees
Mix the dry ingredients together
Using a pastry blender or food processor, cut in the butter until mixture resemblers coarse meal
Add the buttermilk and blend well
Place dough on corneal dusted board and roll out to 1/2 inch thick
With a 2 inch cookie cutter, cut into 16 shapes or scones into 10 wedges
Brush tops of each with cream
Bake for 12 minutes or until golden brown
Serve with herb butter

Herb butter
Blend butter with herbs