These Smoked Gouda and Rosemary Scones are a savory treat at teatime.
Smoked Gouda and Rosemary Scones
Yield: 13 scones • Preparation: 25 minutes • Bake: 11 minutes
Write a review
- 4 tablespoons cold salted butter, cut into pieces
- 2 cups self-rising soft-wheat flour, such as White Lily or King Arthur
- 1 cup shredded smoked Gouda cheese
- 1 tablespoon finely chopped fresh rosemary
- 1 cup cold heavy whipping cream, divided
- Garnish: fresh rosemary
- Preheat oven to 400°.
- Line a rimmed baking sheet with parchment paper. Set aside.
- In a large bowl and using a pastry blender, cut butter into flour until mixture resembles coarse crumbs. Add cheese and rosemary, stirring to blend. Add ¾ cup plus 2 tablespoons cream, stirring until mixture comes together. Continue to bring mixture together, working gently with hands, until a dough forms. (If dough seems dry, add more cream, 1 tablespoon at a time, until dough is uniformly moist.)
- Turn dough out onto a lightly floured surface, and knead gently 3 to 4 times. Using a rolling pin, roll dough to a ½-inch thickness. Using a 2-inch square cutter, cut 13 squares from dough, rerolling scraps as necessary. Place scones 2 inches apart on prepared baking sheet. Brush tops of scones with remaining 2 tablespoons cream.
- Bake until edges of scones are golden brown and a wooden pick inserted in the centers comes out clean, approximately 11 minutes.
TeaTime Magazine https://www.teatimemagazine.com/