2/3 cup cold heavy cream (plus a little extra for brushing)
1 large egg
Instructions:
Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
Prepare the Dry Ingredients: In a large bowl, combine 2 cups of Loretta All-Purpose Baking Mix, garlic powder, onion powder, salt, pepper, thyme, and rosemary. Stir in the shredded cheddar cheese until evenly distributed.
Add the Wet Ingredients: In a separate bowl, whisk together the cold heavy cream and egg until well combined. Pour the wet ingredients into the dry mixture. Stir gently with a spoon until the dough just comes together. Be careful not to overmix.
Form the Scones: Turn the dough out onto a lightly floured surface. Gently knead it 2-3 times to bring it together, then pat the dough into a round disk about 1-inch thick. Use a sharp knife or dough scraper to cut the dough into 8 wedges (like a pizza).
Prepare for Baking: Arrange the scones on the prepared baking sheet, leaving a little space between each one. Brush the tops lightly with a bit of extra cold cream for a golden, glossy finish.
Bake: Bake the scones in the preheated oven for 15-18 minutes, or until they are golden brown and a toothpick inserted in the center comes out clean.
Serve: Remove the scones from the oven and let them cool for a few minutes. Serve warm with a dollop of butter or enjoy them as-is with a hot cup of tea or soup.
Tips:
Feel free to experiment with different cheeses like parmesan or Gruyère for variety.
For extra richness, replace the heavy cream with half-and-half.
These scones can be served as a side dish for dinner or as part of a brunch spread!
