I don’t know about you, but not only do I feel a little British when I eat scones, but I certainly feel a little Martha Stewartie when I make them. Just returning from grocery shopping I happened to look on the back of a bag of shredded sharp cheddar cheese and noticed this recipe. We are having potato soup for dinner so these will go along very nicely. A little Paula meets Martha dinner, don’t you think?
Makes 12 scones
1 lb self-rising flour
1 teas salt
4 oz butter, cold, cut in cubes
1 teas fresh rosemary, finely chopped
1 (8)oz package finely shredded sharp cheddar cheese,divided
8 tables milk
8 tables waater
Preheat oven to 425. Mix together in a large bowl, the flour, salt and cold cubed butter with a pastry blender, until mixture resembles coarse crumbs. Add the chopped rosemary and 6 oz of the cheese. Add the milk and water and stir until mixture is just blended. Do not over mix. On a floured board or cabinet top, roll out the dough to 1″ thickness. Cut out rounds using a 2 1/2″ biscuit cutter or glass top. Place scones on a greased baking sheet and top with remaining shredded cheese. Bake until golden brown, about 10-13 minutes, depending on oven.