Who says scones can’t be sweet? The last component of my Savory Triple Cherries Jubilee introduces fresh herbs, mild cheddar cheese and dried bing cherries packaged up in a savory scone. I was inspired to create this when I had my cranberry orange scone this morning. In place of dried cranberries I used dried cherries and added fresh herbs and cheese to make a savory scone that’s perfect as a snack or a great addition to a meal.
2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
3 tablespoons sugar
1 cup sharp cheddar cheese, shredded
1 cup dried bing cherries
2-3 tablespoons finely chopped fresh rosemary
5 tablespoons butter, diced small and cold
1 cup heavy cream + more for brushing over the tops
Preheat the oven to 425 degrees. In a large bowl, combine the flour, baking powder, salt, sugar, cheese, cherries, rosemary and butter.
Add the heavy cream and stir with a wooden spoon to combine and form a soft dough.
On a floured surface, put out the dough and shape into a round disk roughly 8 inches in diameter and 1 inch in height. Cut this disc into 8 wedges and place on a parchment lined baking sheet.