Rosemary Cheddar Scones Healthier Food

CHEDDAR-DILL SCONES

Steps:

• Preheat the oven to 400 degrees F.
• Combine 4 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with a paddle attachment. Add the butter and mix on low speed until the butter is in pea-sized pieces. Mix the eggs and heavy cream and quickly add them to the flour-and-butter mixture. Combine until just blended. Toss together the Cheddar, dill, and 1 tablespoon of flour and add them to the dough. Mix until they are almost incorporated.
• Dump the dough onto a well-floured surface and knead it for 1 minute, until the Cheddar and dill are well distributed. Roll the dough 3/4-inch thick. Cut into 4-inch squares and then in half diagonally to make triangles. Brush the tops with egg wash. Bake on a baking sheet lined with parchment paper for 20 to 25 minutes, until the outside is crusty and the inside is fully baked.

ROSEMARY AND HAM SCONES

Steps:

• Preheat oven to 375 degrees F.
• Mix together biscuit mix, rosemary, cream, salt, ham and orange zest. Pile mixture into 4 large mounds or 8 small mounds onto a nonstick cookie sheet. Sprinkle with a little sugar and bake. Bake scones for 10 to 12 minutes for large scones, 7 to 8 minutes for small scones.

ROSEMARY-CHEDDAR SCONES (HEALTHIER!)

Steps:

• Preheat oven to 350*. Lightly coat a baking sheet with nonstick spray.
• In a large bowl, stir together the cake flour, whole wheat flour, rosemary, baking powder, sugar, and salt.
• Using a cheese grater, shred the butter into the flour mixture. Using a pastry cutter or fork, cut the butter into the flour mixture until it resembles coarse crumbs. Stir in the buttermilk to form a moist dough. Mix in the cheese.
• Turn the dough out onto a floured work surface. Knead lightly and form into a disk with a thickness of 3/4". Cut into 8 wedges.
• Transfer the wedges to the prepared baking sheet. Bake for 30-35 minutes, or until puffed and lightly browned. Serve warm.