Rosemary-Lemon Scones

• 2 cups all-purpose flour
• 3 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 5 tablespoons cold butter
• 1 cup sour cream
• 1 large egg, room temperature
• 2 teaspoons grated lemon zest
• 1 teaspoon minced fresh rosemary
• 1 teaspoon coarse sugar

1. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Whisk sour cream and egg; stir into crumb mixture just until moistened. Stir in lemon zest and rosemary. Turn onto a floured surface; knead 10 times.
2. Pat into an 8-in. circle. Cut into eight wedges, but do not separate. Place on an ungreased
3. . Sprinkle with coarse sugar. Bake at 400u0b0 until golden brown, 15-18 minutes. Serve warm.

flour, sugar, baking powder, baking soda, salt, cold butter, sour cream, egg, lemon zest, fresh rosemary, coarse sugar

Taken from www.tasteofhome.com/recipes/rosemary-lemon-scones/ (may not work)