Rosemary-Buttermilk Scones

Recipe courtesy of FamilyFun magazine.

1 1/2 c flour (I used 1 c white, 1/2 c wheat)
2 t baking powder
2 t sugar
1 t salt
5 T cold unsalted butter, cut into small pieces
1 1/2 t minced fresh rosemary (I used 1/8 t dried rosemary and that was still too strong for me)
3/4 c plus 2 T well-shaken buttermilk
Coarse salt, for sprinkling (optional - I used some and they were too salty for my taste)

Combine flour, baking powder, sugar and salt in a large bowl. Cut in butter with a pastry blender or two knives until pebble-sized pieces form. Stir in the rosemary, then add 3/4 c buttermilk, stirring until the dough begins to come together (don't overmix).

Turn the dough onto a lightly floured surface and gently pat it into a 7-inch round. Cut the dough into 12 wedges with a sharp knife. Place wedges on parchment lined baking sheet one inch apart. Cover with plastic wrap and chill one hour.

Heat oven to 375°F. Brush remaining 2 T buttermilk onto wedges and sprinkle with coarse salt if desired. Bake on top rack until golden, about 30 minutes, rotating baking sheet half way through. Move to wire rack to cool.