makes 6-8 sandwiches
Scones can be savory, too. This recipe with rosemary, sea salt and white chocolate provides a delicious addition to the tea tray.
  • 1 1/2 cups (180 g) unbleached all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 Tablespoon (12 g) granulate sugar
  • 3/4 - 1 cup heavy cream
  • 1 bar (45 g) Gusto Rosemary & Sea Salt Bar
  • additional cream, for brushing tops of scones
  • additional salt, for tops of scones (optional)
  • bits of fresh rosemary, for tops of scones (optional)

I have adapted a recipe for scones to use Forté Chocolate’s Gusto Rosemary Sea Salt Bar. This bar adds rosemary and sea salt to silky-smooth white chocolate. It makes an interesting taste when chopped and added in to scones!


Preheat the oven to 425˚F (210˚C). Line a baking sheet with parchment paper (it helps with cleanup, but is not necessary to prevent sticking.) Chop the rosemary sea salt bar in smallish pieces – perhaps the size of small peas.

blend dry ingredients

In a medium bowl, whisk together the flour, baking powder, salt, and sugar, to blend them well. Add the chopped pieces, and stir again, making sure to distribute everything evenly.

add wet ingredients

Slowly add the cream to the dry ingredients, tossing and stirring gently all the while. (I use a dough whisk for this, but a big fork will work nearly as well.) Add just enough to make a cohesive dough. There shouldn’t be any dry flour, but try not to add so much cream that the dough becomes sticky.

knead lightly and shape

Sprinkle flour over a clean work surface. Knead the dough a few times – use a light hand! – and shape it into scones as you wish. Treat the dough gently, because more handling equals tougher scones. To shape them, you could:

  • pat all the dough into a 5 1/2-inch circle about 3/4 inches thick, then cut each circle into 6 wedges
  • pat the dough into a rectangle, then cut in half lengthwise, and in 4 the other way, making 8 rectangular pieces
  • pat the dough into a rectangle, then cut in half lengthwise, and then cut slantwise, making 8 triangular pieces

Place the scones on the baking sheet, leaving about 1 inch between pieces.

top with cream and garnish, then bake

Lightly brush the tops of the scones with a bit of heavy cream. Sprinkle just a little salt on the tops after the cream, and perhaps press a needle or three of rosemary on top. Bake the scones 13-14 minutes, until they’re turning nicely golden, and the centers are baked all the way through.

Let the scones cool about 15 minutes before you try to eat them, to let them firm up a bit. They’re best when eaten warm, but will keep a few days if stored in an airtight container at room temperature. I’m guessing you won’t have many left over to keep.


Note: Forté Chocolates kindly sent me some samples of their bars so I could use them in recipes. They put no restrictions on my use, and I quite like the results. 


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