Kirbie's Cravings

Cheddar and Rosemary Scones


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

Servings: 6 scones
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Not all scones are sweet and these savory cheddar and rosemary scones, made with simple ingredients, are so tender and easy to make. I like to use my food processor to make the dough which doesn't take long at all. Just make sure your butter is very cold for the best results.
5 from 1 vote

Ingredients

  • 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

Instructions

  • 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.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

13 comments on “Cheddar and Rosemary Scones”

  1. Yum. I feel like I can smell them. Cheddar and rosemary sound like a perfect pairing.

  2. Thanks for letting me have a sample of these, they were yummy! I’m bookmarking them for future use!

    • So relieved you liked them. I was a little hesitant to give them to you because you’re such a good baker. Plus I’ve only had scones here and I’m sure you know a lot more about scones.

  3. It is also one of my favourites! I think it’s easy to understand!!
    They’re simple and quick to prepare, and the best is that yo can make them for seet or for salty, make a single batter, or including herbs, spices, fruits, cheese… It’s perfect!!
    And how about the texture?? I think the go well (no well, perfect!!), with every food!!
    And I loooove rosemary and every type of cheese, you these looks great for me!! And I have to try a recipe with heavy cream, because I always use buttermilk. Have to see the difference.

  4. Looks like an awesome recipe for scones. I have yet to make them since I just accidentally stumbled upon your site whole looking for something else! I have you added to my bookmarks so I will be making these soon!

    Thank you!

  5. I do love rosemary. And cheese. I love cheese.

  6. This truly is a very good and simple recipe.  I made them for our Bed & Breakfast with multiple variations. They are soft and flavorful, thank you.

  7. Just made these yesterday! I didn’t have rosemary, so I made it simply with cheddar. It turned out quite well. I added more cream though because I was having trouble shaping the dough without it. When it came out of the oven though the butter had melted and it was really great texture. Thanks! Will get rosemary next time!

Leave a Reply

Your email address will not be published. Required fields are marked *