Add the cold butter cubes and use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
Stir in the grated cheddar cheese, parsley, and rosemary.
Gradually add the milk, stirring until just combined. Be careful not to overmix.
Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together. Pat the dough into a 1-inch thick rectangle.
Use a round cutter (about 2 inches in diameter) to cut out scones and place them on the prepared baking sheet.
If using, brush the tops of the scones with a bit of milk or a beaten egg for a golden finish.
Bake for 12-15 minutes, or until the scones are golden brown and puffed.
Remove from the oven and let them cool slightly before serving.
Serving and Storage Tips:
Serve warm with butter, cream cheese, or your favorite jam for a delicious treat.
Scones can be stored in an airtight container at room temperature for up to 2 days. To keep them fresh longer, freeze them and reheat as needed.
Variations:
Swap the sharp cheddar for your favorite cheese, such as mozzarella, gouda, or Parmesan.
Add chopped sun-dried tomatoes or cooked bacon bits for extra flavor.
For a more herby scone, include fresh thyme or oregano instead of rosemary and parsley.
FAQ:
Q: Can I make the dough ahead of time?
A: Yes, you can prepare the dough ahead of time, wrap it tightly in plastic wrap, and store it in the fridge for up to 24 hours. When ready to bake, roll it out and cut out the scones.
Q: Can I use dairy-free milk in this recipe?
A: Absolutely! Feel free to use any plant-based milk, like almond or oat milk, to make this recipe dairy-free.
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