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Rosemary Gruyere Savory Scones
These savory scones crafted by The Sweet Peony Flour Farm for our blog, are filled with fresh rosemary and gruyere cheese along with the southern twist of buttermilk making them super light and fluffy. They may be mistaken for a biscuit. Which brings up the question what is the difference between a scone and a biscuit? Find the answer here:
Prep Time: 10:00
Cook Time: 10:00
2 cups all purpose flour
4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons sugar
1 teaspoon crushed fresh rosemary (or 1/2 teaspoon dried)
1 teaspoon garlic powder
1 cup cheese (swiss, gruyere, cheddar or monterey jack), grated
6 tablespoons refined coconut oil
1) Toss dry ingredients together mixing evenly.
2) Add grated cheeses of choice.
3) Cut in butter and refined coconut oil with a fork until evenly dispersed.
4) Add 2/3 C. buttermilk. Mix until dough forms a non-tacky ball.
5) Roll out about 3/4 inch thick. Cut in rounds or shaped cookie cutters.
6) Bake on lined baking tray for approximately 10 minutes at 400 degrees.
Refined coconut oil is used so that the coconut flavor doesn't take over the savoriness of this scone. Enjoy with a crustless quiche and a cuppa earl grey or English breakfast tea with friends!
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