Smoked Gouda and Rosemary Scones

• Vegetarian

• Produce

  • 1 tbsp Rosemary, Fresh

• Baking & Spices

  • 2 cups Self-rising soft-wheat flour

• Dairy

  • 4 tbsp Butter, salted
  • 1 cup Gouda cheese, smoked
  • 1 cup Heavy whipping cream

Found on teatimemagazine.com

Description

Ingredients

• 4 tablespoons cold salted butter, cut into pieces
• 2 cups self-rising soft-wheat flour, such as White Lily or King Arthur
• 1 cup shredded smoked Gouda cheese
• 1 tablespoon finely chopped fresh rosemary
• 1 cup cold heavy whipping cream, divided
• Garnish: fresh rosemary

Directions

• Preheat oven to 400°. Line a rimmed baking sheet with parchment paper. Set aside. In a large bowl and using a pastry blender, cut butter into flour until mixture resembles coarse crumbs. Add cheese and rosemary, stirring to blend. Add ¾ cup plus 2 tablespoons cream, stirring until mixture comes together. Continue to bring mixture together, working gently with hands, until a dough forms. (If dough seems dry, add more cream, 1 tablespoon at a time, until dough is uniformly moist.) Turn dough out onto a lightly floured surface, and knead gently 3 to 4 times. Using a rolling pin, roll dough to a ½-inch thickness. Using a 2-inch square cutter, cut 13 squares from dough, rerolling scraps as necessary. Place scones 2 inches apart on prepared baking sheet. Brush tops of scones with remaining 2 tablespoons cream. Bake until edges of scones are golden brown and a wooden pick inserted in the centers comes out clean, approximately 11 minutes.