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Lemon Rosemary Scones


2 1/2 cups (300 grams) all-purpose, unbleached flour
1 cup (120 grams) whole wheat pastry flour
1 tsp. kosher salt
2 tsp. baking soda
4 tsp. cream of tartar
1/4 cup grated butter, frozen for 1 hour
2 oz light cream cheese, diced then frozen for 1 hour
Zest of 2 lemons
1 tbsp. fresh rosemary, minced
1 cup cold 2% fat milk
1/3 cup cold seltzer or soda water
1 egg white, lightly beaten
1 tbsp. turbinado sugar (raw sugar)



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