I like sweets but sometimes I want something a little more savory. These cheddar and rosemary scones can be paired with either a hearty soup or a delicate homemade peach jam.
I like a lot of flavor so I bumped up the amount of both the cheddar and the rosemary!
2 cups of all purpose flour
1 T baking powder
1 T sugar
1 tsp salt
1 T chopped fresh rosemary
6 T of butter shredded or chopped into small pieces
1 large egg
3/4 c half-n-half
1 c. shredded extra sharp Cheddar cheese
sprinkling of sea salt and sugar
Preheat oven to 350 degrees. In a large bowl mix together flour, baking powder, salt, sugar, and rosemary. Add the butter and cut with a pastry blender until the dough resembles coarse crumbs. Whisk together the egg and half-n-half and stir (reserving two tablespoons) in with the cheddar cheese and form a moist dough.
Turn the dough out onto a floured surface and press into a disk shape about 12 - 3/4 inch thick. With a small glass or a cookie cutter, cut the desired shape and place on a baking sheet sprayed with cooking spray. Brush tops with the reserved egg mixture and sprinkle with sea salt and sugar.
Bake in oven for 25-30 minutes. Cool on wire rack. Recipe usually nets 20-24 scone depending on the their thickness.