Rosemary Cheddar Scones

After an amazing weekend in Austin, TX with friends we found ourselves waiting for our brunch reservations. The only solution? Pre-brunch pastries and coffee, where we happened across the best scones we had ever eaten. Thus began my mission to recreate them at home.

Rosemary Cheddar Scones

2 cups Flour (spooned in, not packed)

2 tsp Baking Powder

1 tsp Kosher Salt

2 tsp Sugar

1/2 tsp Garlic Powder

1/2 tsp Onion Powder

1 Stick Cold Butter

2 Cups Freshly Grated Cheddar

1/4 Cup Fresh Diced Rosemary (~1-2 fresh bundles)

3/4 Cup Heavy Cream + more for brushing tops

Mix together dry ingredients+ rosemary. Add small cubes of cold (frozen) butter, hand mix until butter is pea sized. Add cheddar and mix until incorporated. Add heavy cream and mix until most ingredients have formed into a ball. Dump onto lightly floured surface and flatten into a circle about 1/2 inch thick. Cut into 8 triangles. Put on parchment lined baking sheet and place in freezer while oven preheats to 375F ~15 minutes. Brush tops of scones with heavy cream, then bake for 22-28 min.