Cheese and Rosemary Scones

 

Adaptation from a Martha Stewart recipe. Thanks Sandra for sharing.

I have this huge Rosemary Plant in my living room leftover from my summer garden. Its inspiring me to find all sort of rosemary recipes.

Ingredients

·         4 ounces extra-sharp white/yellow cheddar cheese, grated

·         6 tablespoons minced fresh Rosemary

·         2 cups plus 1 tablespoon all-purpose flour, plus more for work surface

·         3 large eggs, beaten lightly, plus 1 large egg beaten for egg wash

·         1/2 cup heavy cream

·         1 tablespoon baking powder

·         1/2 teaspoon paprika

·         1 teaspoon salt

·         12 tablespoons (1 1/2 sticks) cold unsalted butter, roughly chopped

Directions

1.     Heat oven to 400 degrees. Cover a baking sheet with a piece of parchment paper, and set aside. Combine the cheese, Rosemary and 1 tablespoon flour in a small bowl. Set aside.

2.     In a small bowl, combine the 3 lightly beaten eggs and the cream, and set aside.

3.     Using an electric mixer fitted with the paddle attachment, combine remaining 2 cups flour, baking powder, paprika, and salt. Add butter; mix on low speed until butter is in pea-size pieces, 1 to 2 minutes.

4.     Add egg-and cream mixture; mix on low speed until just blended. Add cheese mixture; mix until just combined.

5.     Transfer dough to a well-floured surface, and pat into a log.

6.     Using a sharp knife dipped in flour, cut into wedges. Transfer wedges to prepared baking sheet; brush tops with egg wash.

7.      Place in oven; bake, rotating baking sheet halfway through cooking, until outside is crusty and inside is cooked through, 15 to 20 minutes. Transfer to a wire rack to cool.

 

 

 

 

 

 

 

 

Bon appétit!!!