Savory Rosemary and Cheddar Scones

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!

Ingredients:

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

Method:

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.