These savory White Cheddar–Rosemary Scones are a delightful bite!
White Cheddar–Rosemary Scones
- 2½ cups all-purpose flour
- 1 tablespoon baking powder
- ¾ teaspoon salt
- ¼ cup cold unsalted butter, cubed
- 1 cup coarsely shredded sharp white Cheddar cheese
- 2 teaspoons minced fresh rosemary
- 1¼ cups cold heavy whipping cream, divided
- Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, and salt. Using a pastry blender or 2 forks, cut in cold butter until it resembles coarse crumbs. Stir in cheese and rosemary. Add 1 cup plus 3 tablespoons cold cream, stirring until mixture is evenly moist. (If dough 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 knead 4 to 5 times. Using a rolling pin, roll dough to a ¾-inch thickness.
- Using a 2¼-inch round cutter, cut 10 scones from dough, rerolling scraps as necessary. Place scones 2 inches apart on prepared baking sheet. Brush tops of scones with remaining 1 tablespoon cream.
- Bake until edges of scones are golden brown and a wooden pick inserted in centers comes out clean, approximately 20 minutes. Serve warm.
Recommended Condiments: Fig Preserves
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