Tender, moist, and packed with flavor, these cheddar and rosemary scones are a perfect little afternoon snack or brunch favorite.
Do you need a little pick-me-up in the middle of the afternoon? A cup of tea, or perhaps an iced coffee, along with a nibble of something sweet or savory, and you’re set to go again.
Just the right treat
A little scone might be just the right treat to hit the spot. Although a plain scone is delicious served with whatever topping you like, the cheddar and rosemary in this recipe is complete in itself, or perhaps with a little bit of butter.
My mother loved scones, and had many recipes in her little box. Most were savory, but she had some Americanized sweet ones as well, and she loved them all.
Just a few flavor changes
I’ve swapped half the white flour with white whole wheat flour for a little more texture. The cheddar adds a lot of flavor and moisture, and the Dijon enhances that cheesiness. I use the large grating holes on my box grater. You can also use a low-fat cheese such as Cabot 50% reduced cheddar if you want to cut down on the fat a bit.
For sweetness and more moisture, I used maple syrup rather than sugar. The rosemary just brings the flavor level over the top!
A choice of shapes
I’ve chosen here to cut the scones out with a biscuit cutter, but Mom more often just brought her dough into a disc, cut through it like a pie in 6 or 8 wedges. These will obviously be larger than my little round scones, so add some time in the oven.
Note: it is important in a quick bread recipe that uses this much baking powder to use non-aluminum to avoid a metallic taste. I choose to not use any baking powder with aluminum.
The scent of these baking is wonderful, and be warned that they will disappear quickly!
Vermont Cheddar and Rosemary Scones
- 1 cup (120 g.) unbleached all-purpose flour
- 1 cup (120 g.) white whole wheat flour
- 4 tsp. non-aluminum baking powder
- ½ tsp. salt
- 1 tsp. ground mustard (Coleman’s)
- 4 tbsp. unsalted butter, cold
- 6 ounces (175 g.) extra sharp Vermont cheddar, coarse grate
- 2 tsp. finely minced rosemary
- ⅔ cup milk or plant milk
- 2 tbsp. dark amber Vermont maple syrup
- A little more finely grated cheddar for the top
Preheat the oven to 425 degrees, and grease a rimmed baking sheet. You can also line it with parchment or a silicone mat.
Combine flours, baking powder, salt, and mustard in a large bowl and mix it up with your fingers. Add the butter and continue to mix it in with your fingers until you have the texture of a coarse meal.
Add the Cheddar, rosemary, milk, and maple syrup. Continue to mix this gently with your fingers, or a spatula, and when it is craggy, turn out onto a floured board.
Carefully combine the dough into a mass just to have it come together, then press or roll out to about ¾ inch. Try not to overwork the dough.
Make a little pile of flour, and dip your biscuit cutter before each cut. Use a quick downward press, and do not twist or turn. My cutter was 1 ¾ inches.
You’ll get about a dozen scones. Place on the baking sheet and brush with a little more milk or cream, and top with a bit more grated cheese, more finely grated. If you are lucky, some will drip down the sides and brown even more on the bottom of the pan.
Set your timer for 12 minutes and check. The tops will be golden, and they will be firm to the touch.
Let cool on a rack, then enjoy.
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