I love scones. It’s one of my favorite baked goods. I’m not quite sure why. They aren’t very sweet, and they 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 375°F. Line a baking sheet with parchment paper.
- 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 the dough comes together.
- 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 the scones on the baking sheet. Bake for 15-20 minutes or until the scones turn golden brown.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.