Savory Cheese Scone with Raspberries and Rosemary
A savory cheese scone with bursts of tart, sweet raspberries and rosemary. Enjoy with a glass of wine and mixed cheese plate or a fried egg for an easy breakfast.
Servings: 6
Equipment
- Baking sheet, parchment paper or silicone mat
Ingredients
- 250 grams all-purpose flour
- 25 grams white granulated sugar
- 1 tbsp baking powder
- 1 tsp kosher salt
- 85 grams cold unsalted butter cut into 1/4" cubes
- 150 grams shredded smoked gouda cold (grated with the large holes of a box grater)
- 2 large egg yolks
- 2 tsp chopped fresh chives (optional)
- 20 grams freeze-dried raspberries
- 198 grams heavy cream
- 2 tsp fresh rosemary finely chopped
Egg wash and finishing
- 1 large egg lightly beaten
- 1 tsp heavy cream
- ½ tsp flaky sea salt
- ¼ tsp freshly ground black pepper