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Cheddar Rosemary Beer Scones

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Servings 8 servings

Ingredients
  

  • Ingredients:
  • 2 cups 240g all purpose flour
  • 1 teaspoon 6g salt
  • 2 teaspoons 8g baking powder
  • ¼ cup 35g shredded cheddar (plus additional for topping)
  • 1 teaspoon 3g chopped fresh rosemary (plus additional for topping)
  • 5 tablespoons cold unsalted butter cut into 1/2-inch pieces
  • ¼ cup 72g sour cream
  • ½ cup cold blond ale I used Steel & Oak Royal City Ale

Instructions
 

  • Preheat oven to 425F.
  • Add the flour, salt, baking powder, cheddar and rosemary to a food processor, pulse to combine.
  • While the food processor is running, add the butter cubes one at a time until well combined with the flour. Add the sour cream and beer, pulse until just combined.
  • Add the dough to a floured surface (it will be soft), gently pat into a circle about 1 inch high. Cut into 8 wedges.
  • Add the wedges to a baking sheet, top with remaining cheddar and rosemary.
  • Bake for 12 minutes or until the edges are just starting to turn golden brown. Serve warm.