CHEDDAR ROSEMARY SCONES

-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 

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 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 floured surface and knead until a smooth dough forms, about 10 times. It will be crumbly. Press gently and fold an edge over, pressing and folding again.

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. 

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