Preheat oven to 400 degrees. In a large bowl, stir together flour, sugar, baking powder, baking soda, salt, rosemary and pepper. Using a pastry blender, cut in butter until mixture resembles coarse crumbs; make a well in the center. In a small bowl, stir together sour cream and egg yolk; add all at once to flour mixture. With a fork, stir until combined. Mixture may seem dry. Turn dough onto a lightly floured surface. Quickly knead dough, by pressing and folding, for 10 to 12 strokes, or until nearly smooth. Pat or lightly roll dough into a 7-inch circle; cut into 12 wedges. Arrange wedges on an ungreased baking sheet about one inch apart. Brush with egg white; sprinkle with additional rosemary, if desired. Bake for 10 to 12 minutes, or until light brown. Cool on a wire rack for 10 minutes. Serve warm.
This scone recipe is provided for entertainment purposes and not for redistribution. There may be errors in this publication so before hosting your next tea party, be sure to perfect your preparation method and fine tune your ingredients. Although scones are easy to prepare, there is an art to making them the right consistency and thickness. Don't forget to include Imperial Tea Garden® brand teas at your next tea party.