Haiku and rosemary

On a drizzly day
Mosquitos in the garden
Warm scones in the house

Rosemary Honey Scones
adapted from Savoury Honey Scones

2¼ teaspoons rosemary, finely chopped and divided
1 1/3 cups all-purpose flour
1 1/3 cups whole wheat flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon coarse salt
6 tablespoons cold butter

1/2 cup sour cream,
1/2 cup milk
¼ cup honey
1 egg

Preheat oven to 425°. In a large bowl, mix 2 teaspoons rosemary with all other dry ingredients. Cut in the butter, mixing until it has the consistency of coarse meal.

Whisk together honey, milk, sour cream, and egg. Stir this mixture into the dry ingredients until a soft dough forms. Form dough into a ball. Turn out onto a floured surface and separate the dough into 2 equal portions, pat each portion into a circle about ¾-inch thick. Cut into 8 wedges.

Separate and arrange wedges on waxed paper or baking sheet. Brush tops with a little heavy cream or melted butter and sprinkle with remaining rosemary. Place in oven and bake 10 to 12 minutes or until golden brown.