Savory Honey Scones

Savory Honey Scones

Makes 8 scones

  • 1-1/4 teaspoons finely chopped rosemary, divided
  • 1-1/3 cups flour
  • 1-1/3 cups semolina
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 5-1/2 oz. chilled soft goat cheese, cut into bits
  • 1/4 cup honey
  • 1/3 cup + 2 Tablespoons heavy cream, divided
  • 1 egg

In bowl, thoroughly mix 1 teaspoon rosemary with remaining 5 dry ingredients. Cut goat cheese into dry ingredients until mixture resembles coarse cornmeal; reserve. Whisk together honey, 1/3 cup cream and egg. Stir into reserved dry mixture until a soft dough forms; gather dough into a ball. Turn out onto a well-floured board; pat into a round about 3/4-inch thick. Cut into 8 wedges. Arrange separately on a waxed paper or parchment-lined baking sheet. Brush tops with remaining 2 Tablespoons cream, sprinkle with remaining 1/4 teaspoon rosemary. Bake at 425°F until golden brown, about 10 to 12 minutes.

 

Nutrition: 450 Calories * 8.65 g Fat Total * 10.5 g Protein * 21.4 mg Cholesterol * 86.6 g Carbohydrates * 712 mg Sodium * 4.82 g Dietary Fiber * 17% Calories from Fat *

 

 

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