Rosemary & Cheddar Scones

Preheat the oven to 400°F (convection) or 425°F (regular) with a rack in the middle to upper third. Line baking sheet with parchment paper (this will make your clean-up so easy).

Remove stems from your rosemary and rough chop. Grate the cheese. Don’t be lazy and buy pre-packaged grated cheese. Please, just don’t.

Whisk together the flour, salt, baking powder, and sugar. Work the butter into the flour until the mixture is unevenly crumbly, with some of the butter remaining in larger pieces.

Mix in the cheese and rosemary until evenly distributed. Add 3/4 cup of the cream/half and half, stirring to combine. Try squeezing the dough together; if it’s crumbly and won’t hang together, or if there are crumbs remaining in the bottom of the bowl, add cream until the dough comes together. Transfer the shaggy dough to a well-floured work surface.

Pat the dough into a smooth 7″ disk about 3/4″ thick. Transfer the disk to the prepared baking sheet.

Use a knife or bench scraper to cut the disk into 8 wedges, spreading the wedges apart a bit on the pan. If you prefer smaller scones, make 2 smaller disks and cut into 16 total wedges.

Brush the scones with a bit of cream; this will help their crust brown.

Bake the scones in the middle or upper third of the (regular) oven for 22 to 24 minutes; 20 minutes (convection), until they’re golden brown. If you are doing mini scones, you will need less time. Remove them from the oven, and cool right on the pan. Serve warm, or at room temperature.

Refrigerate any leftover scones, well wrapped, for several days; reheat before serving. Freeze for longer storage.

*I adapted this savory scone recipe from King Arthur Flour to create this recipe.