Another savory addition to the menu. I love a good savory scone. Well I love nearly any sort of scone when it comes down to it. I wish I had gotten a picture of these as they came out of the over, they were truly beautiful. Mock me if you like, they were. The rosemary is subtle in a good way. The chives in the herb butter (a little creation of my own, thank you.;) ) really complimented the cheddar, and the sprinkling of sea salt on top just really finished them off. Yum, oh yum.
3 C all-purpose flour
1 Tbsp baking powder
2 tsp chopped fresh rosemary – it really does matter. Not sure why you would ever use the dried in this, might as well use pine needles.
1/4 tsp salt
1/2 C cold butter, cubed
1/2 C extra-sharp cheddar, grated (my personal favorite is Cabot’s Seriously Sharp Cheddar)
1/2 C heavy cream
1 large egg
1 Tbsp olive oil
1 Tbsp coarse sea salt
Preheat oven to 400F. Line to baking sheets with parchment paper.
In a large bowl, combine dry ingredients. Use a pastry blender to cut in the butter until it resembles coarse crumbs. Stir in cheese.
In a separate bowl, whisk together the cream and egg. Make a well in the dry ingredients and pour the milk into the center. Use a fork to lightly toss the wet and dry together. Turn onto a floured surface and knead just until everything comes together, maybe a half dozen turns. Never over-work scones!
Divide dough into two equal parts. Pat into thick circles about an inch thick, 6-8″ diameter. With a floured knife, cut each circle into 8 or 12 wedges depending on how hearty a serving you want. Place on the baking sheets. Brush with olive oil and sprinkle with sea salt. Bake 12 minutes or until lightly browned.
1/2 C softened butter
2 Tbsp finely chopped fresh chives
1/8 tsp cayenne pepper
1 Tbsp chopped fresh thyme
Combine well and chill at least an hour to let the flavors blend. Set out a few minutes before serving so it’s brick hard and impossible to spread.
As always, enjoy.