white cheddar rosemary scones


2 cups flour

1/2 tsp salt

1 tsp finely minced fresh rosemary

1/2 cup freshly grated white cheddar cheese

1 T baking powder

1/4 tsp ground black pepper

6 T cold butter, cut into small slices

1/2 cup + 2 T milk, cream or half & half (I used half & half)


Preheat oven to 425.

Whisk together the flour, salt, rosemary, baking powder and pepper. Add the cheese and butter and work mixture together with your fingers until it feels almost like sand. Add the cream and mix until just combined.

Pat dough into an 8-inch circle and slice into 8 triangles. Bake on a lined baking sheet for 18 minutes until golden brown.


30 minutes