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Favourite Gouda and Rosemary Scones (Illustration)

Fragrant scones are the perfect accompaniment to any meal.

Servings

10 scones

Prep Time

15 min

Cook Time

15 min

Gouda and Rosemary Scones

Ingredients
  • 1.5 cups Black Diamond Gouda
  • 1/2 cup, cold and cut into cubes Lactantia Unsalted Butter
  • 1 cup + 2 Tbsp Lactantia 35% Cream
  • 2.5 cups All Purpose flour
  • 1/4 cup Sugar
  • 3 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/4 tsp Salt
  • 3 Tbsp, chopped Fresh rosemary
Preparation
  1. Preheat the oven to 400F
  2. In a large mixing bowl sift together the flour, salt, sugar, 2 Tbsp of rosemary, baking powder and baking soda.
  3. Add the Lactantia Unsalted Butter to the mix, and using your hands, blend together the butter and dry ingredients until the mixture becomes sandy with rough chunks of butter. You do not want the butter to become too small, as the size will affect how high your biscuits will rise.
  4. Add in 1 cup of the Black Diamond Gouda to the mix and mix gently.
  5. Make a space in the bottom of your bowl, and add in 3/4 of the cream.
  6. Again, using your hands mix the dry and wet together until you form a dough. If the mixture is too dry add the remaining cream.
  7. Once the dough is formed, lay it out on a floured surface, and roll out the dough to a thickness of 1/2 inch and to the form of a disc.
  8. Cut the disc into 10 triangles and place on a parchment lined baking sheet. Brush with remaining 2 Tbsp of cream and sprinkle remaining gouda and rosemary overtop.
  9. Bake for 10 -15 minutes, until lightly browned.
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