Cheddar Rosemary Scones

I’m promoting again English scones cause they are so awesome nice. Pure Yumminess thumbsup!

This time I made a savory version, with cheddar cheese, one of my favorite, and rosemary. They smell incredible and taste even better….it’s one of those perfect ways to wake up your loved one on a Saturday morning heartor any other day.Cheddar Cheese Rosemary Scones

But since such good things can bring the worse in one, my perfect days to make scones are my free days, when I know everyone has to go to work, but I can bake a batch of cheddar rosemary scones and indulge with as many scones as I want  but I’ll inform all the working schmucks what a spoil my morning has been giggle….and I don’t have to share them with anyone. In addition, you can brag that you made bread…scones are a type of quick breads, because they rise based on bicarbonate soda and baking powder, as opposed to yeast based breads.

Have them as is or with extra cheddar slices and prosciutto….I don’t recommend sharinggiggle. Can’t wait till the next batch!

 Cheddar Rosemary Scones Cheddar Rosemary Scones

Ingredients

2 cups (250 grams) all-purpose flour, sifted
2 teaspoon baking powder
1 tablespoon salt
50 grams butter, cold
1 cup shredded cheddar cheese (about 50 grams)
1 tablespoon finely chopped fresh rosemary (or dry)
1/3 cup (150 ml) milk, cold
1 large egg

Yields 9 scones, depending on dough thickness and cutter (I used scones cutter 6.5cm in diameter; you’re welcome to you a simple drinking glass, made of thin glass)

Directions

  1. Preheat oven at 180 degrees Celsius
  2. In a food processor add the sifted flour, baking powder, salt and butter and mix on high speed for 1 minute until you obtain a fine texture, kind of like bread crumbs. Alternatively, you can mix everything with your hands, by rubbing the butter and flour with your fingers, until there are no big lumps of butter left
  3. Put the dry ingredients in a large bowl, add the shredded cheese and rosemary then mix so they are evenly spread. Make a well in the center and pour the milk. By hands, mix the milk and the flour until you obtain a ball of dough. If it’s too dry add a bit more milk
  4. Line a baking tray with parchment paper or a silicon mat (I prefer the parchment paper as the scones will stay dry on the bottom)
  5. Lightly flour the working surface and the rolling pin. Gently roll the dough ball in a sheet, about 3cm thick. It doesn’t have to be perfect, but preferably thicker rather than thinner. With a round cutter (or any cutter, but keep in mind it won’t keep much of a shape, so use something round or square) trim the scones and place them on the tray, leaving about 2-3cm in between.  Re-shape the leftover dough into a ball, roll a sheet of 3cm thick and trim. Repeat until you used all the dough
  6. In a small bowl, beat the egg and brush the top of each scones
  7. Place the scones in the oven and bake for about 15 minutes or until they are golden-brown
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