Rosemary Cheese Scones
These savory scones take "tea time" to a whole new level. Loaded with cheese and fragrant rosemary, they are perfect on their own or as a substitute for biscuits.
Ingredients
- 2 cups all-purpose flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- lg pinch sea salt
- 3 Tbsp brown sugar
- 3/4 cup buttermilk
- 1/2 cup Colby Jack cheese
- 1-2 sprigs fresh rosemary, (1-1 1/2 tsp finely chopped)
Instructions
- Preheat oven to 325 degrees.
- Combine dry ingredients with the exception of the sea salt. Sift.
- Dissolve sea salt into buttermilk.
- Remove stem of the rosemary and finely chop. Toss rosemary into the sifted, dry ingredients.
- Slowly add buttermilk to dry ingredients. (You may not need all of the buttermilk.) When there is enough liquid, pack all the ingredients into a thick disc, without an excess of moisture. Stir in cheese.
- Shape into disks using a cookie cutter or the mouth of a glass and transfer to a parchment-covered baking tray.
- Bake for 12-15 minutes depending on size of scones, until golden brown. Transfer to a cooling rack until cool enough to eat.