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.