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I love scones of any kind, but I have usually made the sweet variety. Venturing into savory scones, I decided to make some that incorporated a few of my favorite flavors: rosemary and cheese!
I served these scones warm from the oven with roasted chicken, gravy, and vegetables. They were a perfect addition to the meal, though they threatened to steal the show! The next day, I made chicken salad and served it on these scones, which was a fantastic combination.
The rosemary flavor comes through in a beautiful way, and these scones will complement so many different dishes.
- 2 cups whole wheat flour, freshly ground
- ½ tsp. sea salt
- ¼ tsp. black pepper
- 2 tsp. dried rosemary
- 1 Tbsp. baking powder
- 6 Tbsp. cold butter, cut into pieces
- ½ cup freshly grated white cheddar cheese
- ½ cup milk + 2 Tbsp. milk or cream (I used whole milk)
- Grind wheat in the WonderMill.
- Preheat your oven to 425 degrees.
- In a large mixing bowl, combine flour, salt, pepper, rosemary, and baking powder.
- Cut in butter and cheese using a pastry cutter, until pieces of butter are well combined.
- Pour in milk and stir just until mixture comes together.
- On a baking sheet lined with a silicone mat or parchment paper, pat dough into a circle that is 8 inches across. Using a sharp knife, cut into 8 equal pieces.
- Bake for 18 minutes until golden brown. Cool slightly, then serve with butter!
Enjoy!
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