Ingredients
Units
Scale
- 2 cups all purpose flour
- 1 tbsp granulated sugar
- 1/2 tsp kosher salt
- 3 tsp baking powder
- 1/2 cup salted butter, frozen and grated
- 1/2 cup buttermilk
- 1 egg + 1 egg yolk
- 1 1/2 cup freshly grated gruyere cheese
- 2 tsp finely chopped fresh rosemary
- 3 tbsp heavy cream
- flaked salt for topping
Instructions
- In a large mixing bowl, whisk together flour, sugar, salt, and baking powder. Add cold grated butter and mix with your hands until butter pieces are pea-sized. Do not overmix. Put bowl in fridge.
- Whisk together cold eggs and buttermilk. Add to a medium mixing bowl with cheese and rosemary and mix with a spatula to combine.
- Add wet mixture to dry flour mixture. Fold with a spoon or spatula until just combined.
- Flour a parchment lined baking sheet. Make 2 equal-sized balls and flatten into disks on the parchment. Using a dough cutter, cut each disk into 8 triangles. Shift the cut wedges away from each other so they have room to rise while baking. Brush each wedge with heavy cream and sprinkle with flaked salt. Put in whole pan in the freezer for 20 minutes.
- Preheat the oven to 400 degrees F. Once scones are chilled, bake in the oven on the middle rack for 15-20 minutes. Scones are done when they are lightly browned on top. Allow to cool for a couple minutes on the pan, and dig in! Scones are best served warm.
Notes
- I liked to use whole fat buttermilk and European salted butter in this recipe. It makes all the difference!
- Be sure to keep all ingredients as cold as possible throughout the dough assembly. This helps the scones rise optimally.
- Scones are best enjoyed the day they are made. Store at room temp for 3-4 days.
- If you prefer, one disk can be made from all the dough and cut into 8 wedges. Plan to increase oven time if you want to go this route, yielding 8 big ol’ scones.