These savory little scones are delicious on their own or made into sandwiches filled with salami or prosciutto and our Pear Balsamic Chutney.
Makes about 12 Scones
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1½ teaspoons fresh rosemary, finely chopped
- 1½ teaspoons Culinary Mixed Herb Powder by Michele Ferrante* (More for garnish.)
- ½ teaspoon sea salt
- ¼ teaspoon red pepper flakes
- 4 tablespoons cold unsalted butter, cut into pieces
- 1½ cups finely grated Parmesan cheese
- 2 tablespoons sugar
- 1 cup plus 1 tablespoon cold heavy whipping cream, divided
- Preheat oven to 350°.
- Line a rimmed baking sheet with parchment paper.
- In a large bowl, combine the flour, baking powder, rosemary, culinary herb powder, sea salt, and pepper, whisking well. Using a pastry blender or fingers, cut butter into flour mixture until mixture resembles cornmeal. Add Parmesan cheese, stirring to blend. Add 1 cup cream, stirring until mixture comes together. (If mixture seems dry, add more cream, 1 tablespoon at a time, until mixture is uniformly moist.) Working gently, bring mixture together with hands until a dough forms.
- Turn out dough onto a lightly floured surface. Knead gently 4 to 5 times. Using a rolling pin, roll dough to a ¾-inch thickness. Using a 3-inch round cookie cutter, cut out scones and place 2 inches apart on prepared baking sheet. Brush tops of scones with remaining 1 tablespoon cream.
- Garnish scones with a sprinkle of the culinary herb powder.
- Bake until edges are golden brown and a toothpick inserted in the centers comes out clean, approximately 20 minutes.