Who says scones can’t be sweet? The last component of my Savory Triple Cherries Jubilee introduces fresh herbs, mild cheddar cheese and dried bing cherries packaged up in a savory scone. I was inspired to create this when I had my cranberry orange scone this morning. In place of dried cranberries I used dried cherries and added fresh herbs and cheese to make a savory scone that’s perfect as a snack or a great addition to a meal.
2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
3 tablespoons sugar
1 cup sharp cheddar cheese, shredded
1 cup dried bing cherries
2-3 tablespoons finely chopped fresh rosemary
5 tablespoons butter, diced small and cold
1 cup heavy cream + more for brushing over the tops
Preheat the oven to 425 degrees. In a large bowl, combine the flour, baking powder, salt, sugar, cheese, cherries, rosemary and butter.
Using your fingertips, cut the butter into the mixture and toss together until the mixture resembles cornmeal with some large lumps.
Add the heavy cream and stir with a wooden spoon to combine and form a soft dough.
On a floured surface, put out the dough and shape into a round disk roughly 8 inches in diameter and 1 inch in height. Cut this disc into 8 wedges and place on a parchment lined baking sheet.
Glaze each scone with some heavy cream. Bake in the preheated oven for 12-15 minutes or until lightly browned.
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