Herb Cheddar Scones

Herb Cheddar Scones


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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Yields or Serves:  

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Herb Cheddar Scones


3 Cups Unbleached Flour

2 Teaspoons Chopped Fresh Rosemary, Dill or Chives

1 Teaspoon Baking Soda

¼ Teaspoon Salt

½ Cup Butter

½ Cup Shredded Sharp White Cheddar Cheese

½ Cup Heavy Cream

1 Large Egg

1 Tablespoon Olive Oil

1 Tablespoon Sea Salt

Preheat oven to 400° F.  Line 2 baking sheets with parchment paper.  In a large bowl, combine flour, herbs, baking soda and salt.  Using a pastry blender, cut butter into flour mixture until it resembles coarse crumbs.  Stir in cheese and mix well.  In a small bowl, whisk together cream and egg and add to flour mixture.  Stir until dry ingredients are moistened.  On a lightly floured surface, roll dough to ½ inch thickness.  Using a 3 inch round cutter, cut scones and place on baking sheet.  Brush scones with olive oil and sprinkle with sea salt.  Bake 12 minutes or until lightly browned.  Makes about 12 scones


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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