Tender, flaky, crispy, crunchy, soft, cheesy, savory, delicious scones.
They remind me of eating asiago cheese bagels from Panera twice a week during my freshman year of college…and then wondering why I gained ten pounds? I still haven’t quite figured that one out.
Anyway, I just discovered a rosemary forest behind my house. Actually, my dad discovered it when he was visiting a couple weeks ago. He came in with a sprig between his fingers asking, “isn’t this the stuff we top the cedar plank salmon with?” Yes, dad. Yes it is.
Therefore, now everything is rosemary! I can’t wait to come up with new rosemary treats and these scones are perfect to kick it all off. If you want to know the truth, I actually baked rosemary buttermilk biscuits the night before I made these scones to go with our chili.
Those of you who follow me on Facebook know, but I was feeling particularly loving that evening so I made a feast of biscuits and homemade chili with pinot noir and a fire on the side. First fire of the season!!! And yes, it was still 80 degrees out. I alternated between spooning steaming chili into my mouth and wiping beads of sweat off my forehead all while gazing at my blazing duraflame log. Can you picture it? Maybe you shouldn’t.
Then the next day, I baked these scones. What can I say? I’m on a flaky white flour kick. And you know what made them even better than my biscuits?
Cheese, my friend. Sharp white goat’s milk cheddar, to be exact. And lots of it.
If you’re used to only sweet scones, give these a try! I promise, they melt in your mouth even more than these do. I like ‘em better than biscuits with the creamy white chicken chili and they bake up in a flash. By the way, this chili is probably the number one made dinner at my house. Never made it? You’re missing out. Seriously. Make it tonight…with these scones!
White Cheddar Rosemary Scones
makes 8 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.