So was I hinted earlier in the week on Instagram, I have been experimenting with a lot of garlic lately. This week I decided to try rosemary, garlic, and Parmesano Reggiano cheese in this week’s Scone. All I can say is yummy, yummy, yummy! It didn’t hurt that while it was still warm out of the oven that I added some of the herb and cheese spread that you can find in your refrigerated cheese section in your grocery store. That was the icing for that Scone!
Rosemary, Garlic, Parmeseano Reggiano Cheese Scone
2 C Self Rising Flour
1 stick ice cold Butter
1/4 t red pepper flakes (optional)
1/4 C Shredded Parmeseano Reggiano Cheese
3 Garlic cloves peeled and finely chopped
1 large sprig Rosemary
1/4 C Heavy Cream
One small container of cheese herb spread. (optional)
In food processor or large bowl combine flour and butter until well blended and the flour looks like coarse cornmeal.
Add chopped garlic, red pepper flakes, and the leaves from the Rosemary. you will not need salt because there is salt in the flour and in the cheese.
Add 1 whole egg plus 1 yolk. Reserve egg number 2’s white.
Add shredded Parmeseano Reggiano cheese.
Dump the dough onto a heavily floured surface because your dough will need to absorb some of this flour as you gently knead it and then form it into a square with your hands.
Roll the dough or patted down deform you square then, cut out your “Squared Scones.”
Glaze with reserved beaten egg white, and bake at 350° for 25 minutes.
Allow to cool and enjoy with or without the herb cheese spread.