Makes 6 scones
1 1/4 cup all purpose flour
1 tsp baking powder
1/4 tsp salt
1 T chopped fresh tarragon
1/4 cup unsalted butter, chilled and diced
1/2 cup buttermilk
3 T heavy cream
1/2 tsp kosher salt
Preheat to 375, line baking sheet with parchment
In medium bowl, mix the flour, baking powder, salt and tarragon. Using pastry blender, cut in the butter until mixture is crumbly. Gradually add the buttermilk, stirring until mixture comes together.
On lightly floured surface, pat out the dough to 2 inch thickness. Using a 3 inch round cutter, cut scones adn place on baking sheet.
Lightly coat tops of scones with heavy cream and sprinkle with Kosher salt
Bake for 17-20 minutes or until lightly browned