Breakfast is my favorite meal of the day because it’s the only one that deems breads and pastries acceptable forms of nourishment. Try ordering a muffin or a cinnamon roll for dinner at a restaurant and you’ll likely get some funny looks.
I envy the British because they get “tea time” to enjoy hot, caffeinated liquid while munching on cake or biscuits (cookies) or scones. I guess you could say that Americans refer to their tea time as Starbucks. In fact, this coffee shop chain even offers those tasty petite vanilla scones, but in all honesty, they’re mostly just dry, over-risen cookies.
From what I can tell, and from what I’ve tasted, an authentic scone is supposed to be more like what Americans would call biscuits and less like a sugar cookie with too much baking powder mixed in. The biscuit-like form has become my preference, at least, and experimenting beyond the typical vanilla and fruit flavors has led to this recipe for rosemary and goat cheese scones.
The idea to put these two flavors together came about as the result of my herb garden growing too much rosemary and my refrigerator having too much goat cheese with no crackers to put it on. When baked, the scones have just a hint of each flavor, and they actually pair really well with raspberry jam (I wouldn’t recommend using clotted cream though).
To get started making these savory scones, you’ll need the ingredients listed below, plus some sort of cutting shape (I used a Texas cookie cutter) and about 30 minutes of free time.
- 1 ¾ cups flour (plus some for rolling)
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp sugar
- ½ tbsp of fresh or dried rosemary
- ¼ cup goat cheese
- ¼ cup butter (sliced into small pieces)
- 1 egg (beaten)
- 2/3 cup buttermilk (regular milk with a little lemon juice works too)
First thing’s first. Heat your oven to 375 degrees (F).
Once you’ve preheated the oven and compiled your ingredients, then mix together the flour, baking powder, salt and rosemary in a bowl (I used the bowl of my standing mixer).
Add the goat cheese and the butter pieces to the flour mixture and combine until loose crumbs form. You can do this using the standing mixer’s standard attachment. You could also do this by hand or using a food processor.
After your crumbs have formed, make a well in the center of the mixture. Then add the egg and buttermilk. If you’re using a standing mixer, then you might want to switch to a dough hook.
Work the flour into the wet mixture until a soft dough is formed. You don’t want to knead the dough, just make sure everything is incorporated. If your dough appears to be too wet, then go ahead and add a little more flour. Make sure it stays soft, and don’t overwork it.
Once your dough is mixed, turn it onto a lightly flour surface. Fold it over 3 or 4 times for good measure, then sprinkle the top with some flour, grab a rolling pin, and start rolling it out to a ½ inch thickness.
Now it’s time to cut out your little scones and place them on a baking sheet. Aren’t they cute? Press any leftover dough together, knead once or twice, roll to ½ inch thickness, and cut out as many more scones as you can. I was able to get about 8 out of my dough.
You could do an egg wash to give the scones a nice golden color, but don’t worry about it if you don’t want to get another bowl dirty. Pop your scones in the oven and give them about 15-18 minutes to bake. Look for the layers to start pulling apart on the edges. Also, a browning might occur even without an egg wash.
Once the baking is complete, let the scones cool for about five minutes, then grab some coffee or tea, cut or rip one open, and breathe deep the smell of rosemary and goat cheese and accomplishment.
I hope you enjoy this recipe. Please feel free to leave feedback and let me know how this turned out for you and if there are any adjustments you would suggest.