Thomas Haas Chocolates & Pâtisserie is well known for its fine chocolates, stollen and cakes, but this savoury scone is the perfect thing to bake on a cold winter day. To ensure the butter is at the right temperature, chill cubed butter in freezer 15 minutes before mixing.
5 ½ cups unbleached all-purpose flour
1/4 cup granulated sugar
¼ cup fresh thyme
¼ cup baking powder
1 tsp salt
1 cup cold butter, cubed
2¼ cups heavy cream
1½ tsp lemon zest
1½ cups asiago cheese, cut into 1 cm dice
In a large bowl, combine flour, sugar, thyme, baking powder, and salt. Mix well.
With pastry blender or fork, cut in butter until mixture resembles coarse crumbs
Add cream and lemon zest and continue mixing just until dough forms.
Stir in cheese.
On floured surface, gently knead dough 8 to 10 times.
Place on cookie sheet; roll or pat dough into a 6" round.
Cut into 8 wedges; separate slightly.
Bake until golden, 16 to 18 minutes, rotating sheet halfway. Serve warm.
- Yield:
- 8 scones
