Bake some Rosemary Cheddar Scones with Oddfellows cafe + bar
- Alice P. favorited Rosemary Cheddar Scones 10 Mar 20:00
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- Crafterella featured Rosemary Cheddar Scones 03 Mar 23:00
- Miss_Fit favorited Rosemary Cheddar Scones 02 Mar 22:51
- A Bite To Eat published her project Rosemary Cheddar Scones 02 Mar 18:03
Combine, flour, baking powder/soda, salt, onion powder, garlic powder, sugar and rosemary together in stand mixer fitted with the paddle attachment.
Cut cold cubes of butter into the mixer and using the paddle inside the mixer to bring the butter into the flour. When the butter is about pea sized, add in half the cheese and mix for another 30 seconds to a minute.
Add all of the buttermilk, and cream into the dough and use the mixer to slowly bring the dough – being careful to not overdevelop the gluten content—do not overmix.
Place the dough out onto a clean working surface and roll the dough out rectangle about 1.5” tall.
Place the remaining cheese in the middle of the dough package. Fold the top 3rd of the dough over the center, and repeat the same with the bottom 3rd of the dough. Leaving the cheese encased within the dough.
Roll the dough out into a rectangle again and fold into thirds once more. Let the dough rest for a couple hours at this point if possible.
We cut our scones 2.5”x2.5” and cut that square on the bias. But any desired shape can be cut out from the dough.
Bake at 350, with a light egg wash and a sprinkle of black pepper on top for 24 minuets, or until golden brown.