A Month-of-Appetizers: Cheesy Rosemary Cream Scones

 

Before we get into today’s appetizer, I have to let you know that Mission Impastable, Kindle-version, went live this week. If you’ve been waiting to read this mystery with recipes, now could be the time. Check it out at http://amzn.to/1dttdrq

I have a modest reputation among friends and family for my lemon cream scones with cranberries and almonds (archived in the recipe on this blog). Well-deserved, I might add (she says with no sense of modesty).

All I did here was tweak my sweet scone recipe to make a savory one. Take one of your favorite recipes and play with it. Just keep proportions of wet and dry and you’re good to go!

  

Cheesy Rosemary Cream Scones (2 dozen)

3 cups flour (+ more for kneading)

3 teaspoons baking powder

zest from one lemon

½ teaspoon salt

1 tablespoon pepper

1 tablespoon rosemary

2 cups heavy whipping cream

1¼ cup sharp cheddar cheese, grated; divided

Heat oven to 400°. Prepare two cookie sheets.

Combine flour, baking powder, zest, salt, pepper, and rosemary.

Add cream. Stir until just moistened.

Mix in 1 cup cheese. Knead dough on lightly floured surface 6-7 times until smooth.

Tip: handle scone dough as little as possible to keep it tender.

Divide dough in quarters. Divide each quarter into six balls. Pat each ball flat into a 1.5-2” disk and place at least 2” apart on cookie sheets.

Top with remaining cheese and bake for 10-13 minutes or until golden brown. Serve room temperature.   

DH’s Rating: 5 Tongues Up  He liked the savoriness of the spice and cheese scones in contrast to the breakfast scones I usually make. Any leftovers get eaten with soup or served as a side bread with meals.