In a bowl, combine flour, baking powder, sugar, and salt.

Add cubed cold butter to the bowl and using your fingers, rub together with the dry ingredients until really fine and no large lumps of butter remain.

Stir in chopped rosemary

In a separate bowl, whisk together two large eggs

Make well in dry mix and pour eggs and buttermilk into the well

Cut through the mixture with a dough scraper and then when there is barely any loose flour at the bottom, gently compress the dough with your hand to bring it together. Avoid stretching dough, as you don’t want the gluten to build up.

Dump the dough onto your counter and press it into a square. Sprinkle with chopped white chocolate and then fold the dough over and gently compress to lock in.

Flatten slightly and wrap up tightly. Refrigerate 30 minutes.

Lightly dust the counter with flour, place down chilled dough, and lightly flour the surface of the dough before rolling it into a rectangle just under an inch thick

Use your dough scraper or a knife to cut into 12 right triangles

In a bowl make your glaze, beating together your yolk and heavy cream

Lightly brush only the tops of your cut scones with the glaze and leave uncovered to dry for 15 minutes

Bake at 338F CONVECTION for 10-14 minutes. Rotating the pan once at the 10-minute mark, baking until lightly golden around the top and edges

Make your rosemary sugar while the scones are baking, combining sugar and chopped rosemary into a bowl and rubbing the rosemary into the sugar for a few minutes, working to blend the oils from the herbs into the sugar.

Sprinkle rosemary sugar over scones immediately once scones come out of the oven

Transfer the scones to a wire rack to cool completely

Enjoy!