Amy Emberling, Lindsay-Jean Hard, Lee Vedder, Corynn Coscia

Cheddar Herb Scones

Name: Cheddar Herb Scones
Yield: Makes 12 large scones
Ingredients: 1 Tbsp baking powder; 2 Tbsp minced fresh rosemary; 2½ cups [350 g] all-purpose flour, plus more for dusting; ¾ cup [165 g] unsalted butter, cold, diced into ¼ in [6 mm] cubes; 1 tsp fine sea salt; 2½ cups [290 g] packed, grated sharp Cheddar cheese, cold; 2 large eggs, cold; ½ cup plus 2 Tbsp [145 g] heavy cream, cold

Preparation info

Makes
12
large scones

Difficulty
Easy

Appears in

Zingerman’s Bakehouse Celebrate Every Day

By Amy Emberling , Lindsay-Jean Hard , Lee Vedder and Corynn Coscia

Published 2024

About

These tender, flaky Cheddar herb scones are loaded with fresh rosemary and aged sharp Cheddar cheese. They’re a flavorful, savory way to ring in the new year in a less-involved manner than eggs Benedict with Zinglish Muffins … though they would also be delicious given the eggs Benedict treatment!

Enjoy them on their own, use them for breakfast sandwiches with soft scrambled eggs and crispy bacon, or bake the bacon right into them (see