Cheddar Rosemary Scones

A teatime favorite—a delicious savory scones. Bake and serve warm.
Perfect with your favorite jam and crème fraiche.

2 cups (10 oz)I bleached all-purpose flour
1 Tbsp baking powder
1/2 tsp salt
6 Tbsp unsalted butter, chilled and cut into 1/4 in cubes
1 cup sharp cheddar cheese, grated
2 eggs
1/3 cup cream/milk (or less)
Chopped fresh rosemary leaves
Grated Parmesan cheese (topping, optional)
Cream or Egg wash
1. Preheat oven to 425 F.
2. In a big bowl, combine all dry ingredients.
3. Add butter. Incorporate butter to the flour mixture until it resembles coarse cornmeal.
4. Add cheddar cheese and chopped rosemary.
5. Stir in egg and milk/cream (as needed) with a rubber spatula until combined. Knead dough around 5-7 times until it just holds together.
6. Roll the dough into a ball. Cover. Chill in the freezer for 5 minutes.
7. Transfer to a work surface. Roll dough into 12 inch square and portion. Cut with round cookie cutter or simple cut into square and transfer to a parchment-lined baking sheet.
8. Brush the tops of scones with cream or egg wash. Optional: Sprinkle scones with Parmesan cheese.
9. Bake the scones for 20 to 23 minutes, until scones are nicely browned. Remove them from the oven, and serve warm or at room temperature.
10. Store, well-wrapped, at room temperature, for several days; freeze for longer storage.