Rosemary Cheese Scones
I love baking bread at home and one of the easiest to bake is a scone. A scone is a British baked good, usually made of wheat flour and leavened with baking powder. A scone is traditionally lightly sweetened, but my version today layers the flaky goodness of a typical scone with the fragrance of rosemary and the tang of cheese. Presenting Rosemary Cheese Scones!
If you like cheese in your bread, then you will definitely love these savory Rosemary Cheese Scones! Since I only had cheddar cheese on hand, I used it here, but you are welcome to make this your own and add your favourite cheese in. Parmesan works really well too here. Customize with your choice of herbs and flavours.
Scones aren’t necessarily sexy but for me they are the most elegant way to fill up a brunch table. You can serve this as a warm snack or at brunch, slathered with butter, or as a side to salads, soups!
These are extremely easy to make. Sure you will love these rustic biscuits.
Makes approx. 12
280 g all-purpose flour
2 tsps baking powder
1½ tsps finely chopped fresh rosemary
½ tsp salt
¼ tsp black pepper powder
55 g cold salted butter cut into pieces
1½ cups finely grated cheddar cheese
200ml plus 1 tablespoon cold buttermilk, divided
- Preheat oven to 180° C.
- In a large bowl, combine flour, baking powder, rosemary, salt, and pepper, well. You could sift the ingredients here optionally
- Using a pastry blender or hands, cut butter into flour mixture until mixture resembles coarse bread crumbs
- Add cheese, at this point and mix well
- Add the buttermilk, stirring until mixture comes together. (If mixture seems dry, add more buttermilk, 1 tablespoon at a time, until mixture is uniformly moist.)
- Turn out dough onto a lightly floured surface until the dough comes to together. Remember do not KNEAD the dough. Else you will end up with a dense bread and not a flaky scone
- Now with a rolling pin, roll the dough to a ¾-inch thickness. Cut the scones as per your preference either squares or rounds
- Place scones 2 inches apart on a lined baking sheet. Brush tops of scones with remaining 1 tablespoon buttermilk or an egg wash if you prefer
- Bake until edges are golden brown, and a wooden pick inserted in the center comes out clean, approximately 18 – 20 minutes
- Garnish scones with a sprinkle of fresh rosemary, if desired
- Serve warm with some butter slathered on top
For more Bread recipes:
Sign up with your email and do subscribe to my Facebook Page: My Culinary Saga to get regular yummy updates.
Find me on Pinterest: My Culinary Saga
Love & Hugs,