Cheddar Rosemary Scones
Looking for a savory scone recipe? Look no further than these delectable Cheddar Rosemary Scones. They are so tender, super easy and most importantly–delicious!
- Prep Time: 15
- Cook Time: 17
- Total Time: 32 minutes
- Yield: 8 scones 1x
- Category: breakfast
Ingredients
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- 1 3/4 cup all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 6 tbsp salted butter, cold
- 12 turns of the pepper mill of black peppercorn
- 3/4 cup grated cheddar cheese
- 1 1/2 tsp chopped rosemary
- 1/3 cup milk
- 2 eggs, beaten & divided (1 for scones, 1 is optional for an egg wash)
Instructions
- Preheat oven to 400F.
- Add flour, salt and baking powder to a mixing bowl and stir.
- Add the butter and use a pastry blender to cut in the butter, until pea-sized lumps form.
- Add the cracked black pepper, cheddar cheese, chopped rosemary and stir to evenly distribute.
- Then add milk, and one beaten egg. Use a fork to gently stir until a shaggy dough forms.
- Turn the dough out onto a lightly-floured work surface and knead until a smooth dough forms, about 10 times. It will be crumbly but it will come together. Just press gently and keep folding an edge over, pressing and folding again. It doesn’t need to be perfect.
- Shape the dough into a flat disc, about 1/2 inch thick. Cut into 8 slices. If you want to do an egg wash– beat the extra egg well, then brush an even coat of egg on each scone using a pastry brush.
- Arrange slices on a parchment-lined baking sheet and bake for about 15-17 minutes, until golden.
Find it online: https://www.figjar.com/cheddar-rosemary-scones/