Herby Provolone Scones

By LRay

Bon Appetit, December 2013, page 28.

Nutritional Information

Calories (kcal) 310 Fat (g) 20 Saturated Fat (g) 12 Cholesterol (mg) 110 Carbohydrates (g)24 Dietary Fiber (g) 1 Total Sugars (g) 1 Protein (g) 8 Sodium (mg) 400

Ingredients

• 1 tablespoon baking powder
• 1 1/2 teaspoon kosher salt
• 1/2 teaspoonp aprika
• 4 cups all-purpose flour, plus more
• 1 cup(2 sticks) chilled unsalted butter, cut into pieces
• 8 oz. provolone cheese, grated
• 2 tablespoons finely chopped fresh chives
• 1 tablespoon finely chopped fresh rosemary
• 1 tablespoon finely chopped fresh thyme
• 4 large eggs
• 3/4 cup heavy cream, plus more

Preparation

Step 1

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.

DO AHEAD: Dough can be made 1 month ahead. Place chilled scones in resealable plastic bags and freeze.