I love this scone recipe that my relative Elaine in Australia sent to me! I did tweak the original recipe a bit to wrangle it into how I make scones overall. These are light, airy and so wonderful as a brunch table item. I've always referred to Savory Scones as "fancy biscuits" and they are - you can definitely use a biscuit cutter on this dough for a more 'down-home American biscuit' look... I prefer traditional triangle cuts. ~Enjoy! Diane
Savory Rosemary & Cheddar Scones
2 cups A/P Flour
3 tsp Baking Powder
1/2 tsp Salt
Pinch of Cayenne
4.25 Tbs cold Butter, diced
1 Tbs fresh Rosemary, chopped
1/2 cup Sour Cream
1 Large Egg
1 Cup shredded Sharp Cheddar Cheese
2-3 Tbs Milk, divided
Preheat oven to 425F
In a large bowl, combine flour, baking powder, salt and cayenne until well incorporated. Cut the cold diced butter into the flour mixture using a pastry blender or fork. Sprinkle in the fresh Rosemary.
In a bowl, whisk together the sour cream and egg.
Add that mixture to the dry ingredients. Sprinkle in shredded cheese and fold all ingredients together until a dough forms, if your dough is too dry, add 1 tablespoon of milk until all ingredients come together. *this is a slightly sticky dough. Flour your hands and sprinkle flour on a parchment lined baking sheet. Using your hands, knead the dough in your large bowl until a dough ball forms - break ball into two and pat into 3/4" rounds on your baking sheet - use a bench scraper to cut scones into triangles (or rounds if using a biscuit cutter) lightly brush scones with milk and bake 18-20 mins.
Serve warm with butter
My recipe Inspired by an Original Recipe in shown in photo below from:
"The Australian Women's Weekly" Best Recipes from The Weekly