Pour contents into bowl. Add 1/2 cup soft butter and using a handmixer, mix for another minute. Add 3/4 cup water and mix for another minute. Use a ice cream scoop, scoop mix onto parchmant paper lined baking sheet. Bake for appoxemetly 13 minutes at 400'C


ingrediants- flour, sugar, baking powder, milk powder, salt, parmesan cheese, dried rosemary, garlic salt. Yields 10-12 scones.

Christina Cooks Rosemary & Parmesan Scones