Rosemary Scones
Savory scones baked with rosemary and shredded cheese.
Ingredients
all-purpose flour (about 2 cups)
250 g
baking powder
1 tsp
baking soda
1/4 tsp
salt
1/2 tsp
black pepper
1/4 tsp
shortening
100 g
egg (shell removed)
1
yogurt
1/2 cup
fresh milk
1/4 cup
sugar
3 tbsp
rosemary
1
shredded cheese
1/2 cup
fresh milk (for brushing the surface)
a pinch
Instructions
1
Step 1
Sift the all-purpose flour together with the baking powder, baking soda, salt, and pepper into a mixing bowl.
2
Step 2
Crack the egg into a separate mixing bowl, add the yogurt, fresh milk, and sugar, and whisk until well combined.
3
Step 3
Add the shortening to the flour mixture and cut it in with a pastry cutter until it resembles coarse crumbs.
4
Step 4
Pour the egg mixture into the flour and fold gently with a rubber spatula until a dough just comes together; do not overmix, or the gluten will develop. Turn the dough out onto a floured surface, dust the top with a little flour to prevent sticking, and shape it into a round.
5
Step 5
Dust the rolling pin with flour and roll the dough out to about 1 cm thick (you can also press it flat with your hands; just make sure to dust your hands with flour to prevent sticking). Cut into rounds and brush the tops with a little fresh milk.
6
Step 6
Arrange the scones evenly on a baking sheet, spacing each one about 1–1.5 cm apart.
7
Step 7
Bake in a preheated oven at 185 °C (about 365 °F) for roughly 20 minutes, until golden.
