I love scones. It’s one of my favorite baked goods. I’m not quite sure why. They aren’t very sweet, and they have are heavy on the flour, creating a texture that can be a little dry. But something about them is absolutely addicting to me.
I especially love cream scones because they tend to be more tender and are easy to make. To date, I’ve only attempted sweet scones. However, a post by A Work in Progress gave me the idea to try making a savory scone and also solve the problem of how to use up all the fresh rosemary and cheddar cheese I had laying around my house.
Having never attempted a savory scone, I was afraid about adding too much rosemary and cheddar, so I was a little light on both ingredients. I really loved how these scones came out though and I loved the flavor of the cheese and rosemary. Next time I will have to add more of both to these scones.
|Cheddar and Rosemary Scones||
- 2 cups all purpose flour
- 1 tbsp baking powder
- 3 tbsp sugar
- 1/2 tsp salt
- 5 tbsp cold unsalted butter, cut into small cubes
- 1 cup heavy cream
- 2/3 cup shredded cheddar cheese
- 1/4 cup chopped rosemary
- Preheat the oven to 375F. Combine the flour, baking powder, sugar and salt into food processor. Add the cubes of butter and blend in food processor for about 30 seconds to 1 minute.
- Add the cream, cheddar and rosemary and blend again for about 10-20 seconds until dough forms.
- To make drop scones, take a handful of dough and shape into round mound. You can also make a large circle and cut the dough into triangles to form triangle scones. Place scones on a baking sheet lined with parchment paper.
- Bake for 15-20 minutes until scones turn golden brown.