Buttermilk Scones

• 2 cups all-purpose flour, plus more fordusting
• 6 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 2 tablespoons dry buttermilk powder (available in the baking aisle)
• 1/2 teaspoon salt
• 1 teaspoon minced fresh rosemary (optional)
• 1/2 cup mini chocolate chips (optional)
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 1 cup plus 2 tablespoons heavy cream
• 2 tablespoons coarse brown sugar

1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment.
2. Whisk the flour, granulated sugar, baking powder, baking soda, dry buttermilk and salt in a medium bowl.
3. Add the rosemary and/or chocolate chips.
4. In a small bowl, whisk the melted butter, vanilla and 1 cup cream.
5. Stir the wet ingredients into the dry ingredients until just combined.
6. Turn the dough out onto a floured surface and knead until smooth, about 1 minute.
7. Divide the dough into 2 balls; roll out each ball into a 1/2-to-3/4-inch-thick disk.
8. Brush the tops of the disks with the remaining 2 tablespoons cream, then sprinkle with the coarse sugar.
9. Cut each disk into 6 wedges.
10. Transfer to the prepared baking sheet and bake until golden brown, 12 to 16 minutes.
11. Transfer to a rack to cool.
12. Photograph by James Baigrie

flour, granulated sugar, baking powder, baking soda, buttermilk powder, salt, fresh rosemary, chocolate chips, unsalted butter, vanilla, heavy cream, brown sugar

Taken from www.foodnetwork.com/recipes/melissa-darabian/buttermilk-scones-recipe.html (may not work)