1 cup chilled unsalted butter, cut into pieces1 tablespoon finely chopped fresh rosemaryRecipe Preparation
Pulse baking powder, salt, paprika, and 4 cups flour in a food processor until combined; add butter and pulse until the texture of coarse meal with a few pea-size pieces of butter remaining. Transfer mixture to a large bowl and mix in provolone, chives, rosemary, and thyme. Make a well in the center; add eggs and ¾ cup cream. Using a fork, blend eggs and cream, then slowly incorporate dry ingredients until a shaggy dough forms, being careful to not overwork dough.
Turn out dough onto a lightly floured surface and press into an 8” square about 1” thick. Using a floured chef’s knife, cut into 16 squares and divide between 2 parchment-lined baking sheets. Wrap with plastic and chill 2 hours. Preheat oven to 400°. Brush tops of scones with cream and bake, rotating baking sheets halfway through, until golden brown on tops and bottoms, 20–25 minutes.Dough can be made 1 month ahead. Place chilled scones in resealable plastic bags and freeze.Calories 310 Fat 20 Saturated Fat 12 Cholesterol 110 Carbohydrates 24 Dietary Fiber 1 Total Sugars 1 Protein 8 Sodium 400
I need this in my life.
OMG DAAAAADDDD
I heard once of a recipe called Holly Provoscones! Yes. With exclamation point. Was it this one?!
You’ve got Half-sour running your Twitter account don’t you
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