Delicious!
These are soft, light, and satisfying. Perfect for an early morning breakfast, Sunday brunch, or a light afternoon snack.
The freshness of rosemary in combination of Gruyère and cheddar is lovely. Gruyère is very melty texture and cheddar has a deep flavor. You can use a range of mild cheddar to sharp, even longhorn, Colby, or Colby Jack.
They freeze well. Just pop in the microwave for 20-30 seconds, and you have yourself a nice baked good.
I brush cream or milk over the scones before baking since the sprinkling of cheese overtop sticks better, but it’s optional without the added cheese sprinkling..
The taste is so yummy!
Rosemary, Gruyère, and Cheddar Scones | Erica Robbin
Flavorful and light.
Credit: ericarobbin.com
Ingredients
- Rosemary, Gruyère, and Cheddar Scones:
- 1 3/4 cups all-purpose flour, plus more for dusting and shaping
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 stick (5 tablespoons) cold, unsalted butter, cut into pats of butter
- 1 egg, lightly beaten
- 6 tablespoons heavy whipping cream, plus some for brushing over top
- 1/2 cup shredded cheddar cheese, any variety, plus extra for garnish
- 1/2 cup shredded gruyère cheese, plus extra for garnish
- 2-3 tablespoons fresh rosemary, dried is also an option, plus extra for garnish
Directions
- Rosemary, Gruyère, and Cheddar Scones:
- Preheat oven to 400°F (204°C).
- Combine dry ingredients together in bowl.
- Cut in butter using pastry blender until incorporated but small marble to pea-sized portions remain.
- In separate bowl, mix together beaten egg and heavy cream, then add to dry ingredients
- Fold in cheeses and rosemary, gently kneading over lightly floured surface, just until combined. DO NOT over knead.
- Divide dough into two portions and shape into rounds.
- Cut rounds into wedges.
- Place wedges on cookie lined with parchment paper or greased pan, about 1″ apart.
- Brush heavy cream over top of wedges, followed by cheese and rosemary garnish.
- Bake at 400°F (204°C) for about 8-12 minutes until just barely done, edges may become slightly golden, but scones are typically best slightly soft and not overcooked, dry, or crumbly.
- May transfer scones to a wire rack to cool.
COMMENTS
2 responses to “Rosemary, Gruyère, and Cheddar Scones”
Those look amazing
Thank you so much! And they are rather easy to make as well, my freezer full of a dozen of them right now!
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