These Smoked Gouda and Rosemary Scones are a savory treat at teatime.
Prep Time 25 minutesminutes
Cook Time 11 minutesminutes
Total Time 36 minutesminutes
Servings 13Scones
Ingredients
4tablespoonscold salted buttercut into pieces
2cupsself-rising soft-wheat floursuch as White Lily or King Arthur
1cupshredded smoked Gouda cheese
1tablespoonfinely chopped fresh rosemary
1cupcold heavy whipping creamdivided
Garnish: fresh rosemary
Instructions
Preheat oven to 400°.
Line a rimmed baking sheet with parchment paper. Set aside.
In a large bowl and using a pastry blender, cut butter into flour until mixture resembles coarse crumbs. Add cheese and rosemary, stirring to blend. Add ¾ cup plus 2 tablespoons cream, stirring until mixture comes together. Continue to bring mixture together, working gently with hands, until a dough forms. (If dough seems dry, add more cream, 1 tablespoon at a time, until dough is uniformly moist.)
Turn dough out onto a lightly floured surface, and knead gently 3 to 4 times. Using a rolling pin, roll dough to a ½-inch thickness. Using a 2-inch square cutter, cut 13 squares from dough, rerolling scraps as necessary. Place scones 2 inches apart on prepared baking sheet. Brush tops of scones with remaining 2 tablespoons cream.
Bake until edges of scones are golden brown and a wooden pick inserted in the centers comes out clean, approximately 11 minutes.