Rosemary Romano Scones Recipe

Scone Directions

1. 1

   Preheat the oven

   Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. 2

   Mix dry ingredients

   In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.

3. 3

   Cut in butter

   Cut the unsalted butter into small cubes and add it to the dry ingredients. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.

4. 4

   Add cheese and rosemary

   Stir in the grated Romano cheese and chopped fresh rosemary until evenly distributed.

5. 5

   Combine wet ingredients

   In a separate bowl, whisk together the heavy cream and egg until well mixed.

6. 6

   Combine wet and dry mixtures

   Pour the wet mixture into the dry ingredients and gently fold until just combined. Do not overmix.

7. 7

   Shape the dough

   Turn the dough out onto a floured surface and gently knead it a few times to bring it together. Pat it into a 1-inch thick round.

8. 8

   Cut scones

   Using a sharp knife or a pizza cutter, cut the round into 8 wedges (like a pizza).

9. 9

   Bake the scones

   Transfer the scones to the prepared baking sheet and bake in the preheated oven for 15-20 minutes, or until golden brown.

10. 10

    Cool and serve

    Remove the scones from the oven and allow them to cool slightly before serving warm with house-made sausage gravy.