Combine flour, baking powder, sugar, and salt in large bowl. Cut the butter with pastry blender until pebble size pieces form. Stir in the rosemary then add 3/4 cup buttermilk stirring until the dough begins to come together (don't overmix). Turn the dough onto a lightly floured surface and gently pat into a 7-inch round. Cut the dough into 12 wedges. Arrange the wedges on a parchment-lined baking sheet, leaving an inch between them. Cover with plastic wrap and chill for 1 hour.
Heat oven to 375. Brush scones with remaining buttermilk and sprinkle lightly with coarse salt. Bake on top oven rack until golden (about 30 minutes) rotating sheet halfway through. Transfer to wire rack to cool.
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|Serving Size: 1 Serving (681g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 549 (36%)|
|Amt Per Serving||% DV|
|Total Fat 61g||81 %|
|Saturated Fat 38.6g||193 %|
|Monounsaturated Fat 15.9g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 167.8mg||52 %|
|Sodium 2730.1mg||94 %|
|Potassium 598.9mg||16 %|
|Total Carbohydrate 243.3g||72 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 243.2g|
|Protein 13.1g||19 %|
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Calories per serving: 1532
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