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Recipe: Rosemary Cheese Scones from The Shed - Little Observationist
I love that The Shed (UK/US) – the cookboox by the brothers behind the rustic Notting Hill restaurant of the same name – is split up by seasons. Of course, perhaps jumping the gun ever so slightly, I turned right to Spring. Second on the menu? These gloriously fluffy Rosemary Cheese Scones. Once I tested them to ensure they tasted as good as they looked (they do – and so pretty!), I thought I better share the recipe, so here we go. Ingredients: 225g plain flour, plus extra for dusting 2 teaspoons baking powder 1 teaspoon salt 55g unsalted butter, chilled 150g cheddar cheese, grated 150ml whole milk, plus extra for bushing 1 sprig of rosemary, leaves removed and finely chopped Start by preheating the oven to 190C / 375F. Find a baking tray and line it with parchment paper. In a mixing bowl, sift flour, baking powder and salt. Add your butter, cut into tiny chunks for easier mixing. Using your fingers, rub it in until it has the texture of breadcrumbs. Stir in the grated cheddar. Make a well in the middle with a wide knife or the back of a spoon and pour in the milk. Using a knife, chop …