10 min cooking time | 15 min prep

SERVES 4 - 6

• 200 g/8 oz flour
• 3 level teaspoons baking powder
• 2 teaspoons fresh, finely chopped Rosemary. (choose from Rosemary list below)
• ¼ teaspoon salt
• 50 g/2 oz butter
• 100 g/4 oz cheese, grated
• Milk to mix (Milk to glaze)

1. Pre - heat ove to 220°C or 425°F.
2. Sift together the flour, baking powder, salt and add Rosemary. 
3. Rub in the butter and add the grated cheese. 
4. Gradually stir in enough milk to make a soft dough. 
5. Turn out on to a floured board and knead lightly.
6. Roll out to about 1 ½ cm thickness. 
7. Cut into rounds.
8. Place on a baking sheet and brush with milk. 
9. Bake near the top of a hot oven, 220 for 7 – 10 minutes.
10. The scone should be slightly brown on top.
11. Serve with butter.
12. Delicious warm or cold.
13. Wonderful with soup or salad.

Rosemary varieties to choose from: Rosemary - Barbecue, Rosemary - Foxtail, Rosemary - Garden Pink, Rosemary - Gorizia, Rosemary - Ingauno Blue, Rosemary - Huntington Carpet, Rosemary - Sissinghurst Blue, Rosemary - Spice Island, Rosemary - Tuscan Blue.  The different varieties of Rosemary have a different flavor, so choose the one you like best!!