Herby Provolone Scones

By garciamoss

Ingredients

• 1 tablespoon baking powder
• 1 1/2 teaspoon kosher salt
• 1/2 teaspoon paprika
• 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

Details

Servings 16
Adapted from bonappetit.com

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.