We'll be the first to say it: the more butter, the better! Sometimes you have to indulge—and spread on a little more.

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Credit: Victor Protasio

Recipe Summary test

active:
20 mins
total:
1 hr 50 mins
Yield:
Makes 8 scones
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This recipe originally appeared in our Fall 2021 issue. Get the magazine here

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Freeze butter while measuring dry ingredients.

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  • In a large bowl, combine flour, polenta, sugar, baking soda, and salt.

  • Grate butter, using the large holes of a box grater, into bowl. Gently mix with fingers.

  • Add cream, yogurt, and vanilla, mixing with fingers (dough will be crumbly and just hold together when squeezed).

  • Add chopped rosemary and drizzle in honey; mix (honey will not be fully incorporated).

  • Chill dough for 10 minutes.

  • Turn onto parchment-lined cutting board and form into a 1-inch-thick disk. Slice into 8 wedges; separate and freeze for 1 hour.

  • Place 2 inches apart on a parchment-lined baking sheet. Brush with cream and sprinkle with sugar. Bake at 375° until puffed and golden, 22 to 25 minutes.

  • Sprinkle with rosemary leaves. Serve warm.

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