Cheesy, hearty, and herbaceous morsels, baked to perfection with golden tops, are delicious plain or with generous lashings of pear preserves.
Gruyère & Winter Herb Scones
Makes approximately 12
Ingredients
- 3 cups all-purpose flour
- 2 tablespoons granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon fine sea salt
- ½ cup cold unsalted butter, cubed
- 1 cup shredded Gruyère cheese
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh sage
- 1¼ cups plus 1 tablespoon cold heavy whipping cream, divided
- 1 large egg, lightly beaten
- Flaked sea salt
Instructions
- Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt. Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles coarse crumbs. Stir in cheese, rosemary, thyme, and sage. Add 1¼ cups cream, stirring with a fork until a shaggy dough begins to form. Working gently, bring mixture together with hands until a dough forms. (If dough won’t come together, add more cream, 1 tablespoon at a time until it does. Dough should be very firm.)
- Turn out dough onto a lightly floured surface, and knead gently until smooth by patting dough and folding it in half 3 to 4 times. Using a rolling pin, roll out dough to a ¾-inch thickness. Using a 2½-inch round cutter dipped in flour, cut as many scones as possible from dough without twisting cutter, rerolling scraps once. Place scones, evenly spaced, on prepared baking sheet. Freeze until firm, approximately 15 minutes.
- In a small bowl, whisk together egg and remaining 1 tablespoon cream to make an egg wash. Brush tops of scones with egg wash and sprinkle with flaked sea salt.
- Bake until scones are golden brown, approximately 15 minutes. Let cool on pan for 5 minutes. Serve warm.
Notes
RECOMMENDED CONDIMENT: Pear preserves
