Rosemary Parmesan Scones

My head is feeling a bit fuzzy after last night's kick-off party for 2012 Scotties Tournament of Hearts, so I knew I would have to get my butt going so I can be awake and alert for my & Erin's first shift on the Info Booth today!!  I'm so excited for our volunteering gig, especially since we've been counting down for this over the last year!!!

Anyways, I'm not sure why, but I was dreaming of scones last night - so I dragged my carcass out of bed at 8:30 and got on the computer to search for a "perfect" recipe.  I found today's deliciousness on Inspired, which is the website for Sobey's/IGA grocery stores.  I switched up the recipe a bit, but here's what I came up with:

Rosemary Parmesan Scones
Ingredients:
2 cups white flour
1/2 cup parmesan cheese, finely grated
2 tsp baking powder
1 tbsp fresh rosemary leaves, chopped
pinch of salt
1/4 cup cold butter, cut into cubes
3/4 cup buttermilk
3 tbsp liquid honey
1/4 tsp baking soda
optional: sugar flavoured with lavender

Method:
Preheat oven to 400degrees and prepare cookie sheets with parchment paper and set aside.

In a medium sized bowl, combine flour, parmesan, baking powder, rosemary and salt.  Using your fingers, rub the butter cubes into the flour mixture until mixture resembles coarse corn-meal.

In a large bowl, combine the honey, buttermilk & baking soda.  Slowly add the dry ingredients into the wet ingredients and just mix until most of the liquid has been absorbed.  Turn out onto a floured surface and roll into a disk 3/4" thick.

Using a glass, cut out circles and arrange on your prepared cookie sheets.  Optional: sprinkle the tops with lavender sugar (I saw this at Winners before Christmas and bought it with aspirations of making lavender short-bread).  I did half and half because not everyone likes lavender!!  Bake for 15 minutes and let cool on a rack.

optional: sprinkle with sugar/lavender mixture

Serve your little scones with butter or more golden liquid honey!  Delicious!