These Rosemary–White Cheddar Scones are a delightful additional to any winter afternoon tea menu.
Rosemary-White Cheddar Scones
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 2 teaspoons chopped fresh rosemary
- ¼ teaspoon salt
- ½ cup cold salted butter, cut into pieces
- ½ cup shredded sharp white Cheddar cheese
- 1 cup cold heavy whipping cream
- 1 large egg
- 1 tablespoon olive oil
- ¼ teaspoon sea salt
- Garnish: fresh rosemary sprigs
- Preheat oven to 400°.
- Line 2 baking sheets with parchment paper.
- In a large bowl, combine flour, baking powder, rosemary, and salt. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs. Add cheese, tossing to combine.
- In a liquid-measuring cup, combine cream and egg, whisking well. Gradually add to flour mixture, stirring until mixture is evenly moist. (If mixture seems dry, add more cream, 1 tablespoon at a time.) Working gently, bring mixture together with hands until a dough forms.
- Turn out dough onto a lightly floured surface, and roll to a ½-inch thickness. Using a 3-inch round cutter, cut 12 scones, rerolling scraps as needed. Place scones 2 inches apart on prepared baking sheet.
- Brush scones with olive oil, and sprinkle with sea salt.
- Bake until scones are lightly lightly browned, 11 to 13 minutes.
- Garnish with rosemary sprigs, if desired.