Dear Food Blog Followers, I insist you try this recipe for scones, they are better than good and burst with summer flavors.
Scones are one of my favorite coffee and tea time snacks and I have been making them for years. Sometimes sweet or savory, these scones are fantastic piping hot right out of the oven with a slab of butter.
This recipe is quite different because it uses cottage cheese, whereas other recipes call for sour cream, or buttermilk. I found the cottage cheese made these scones extra moist and soft.
I added rosemary because its piney flavor perfumed and balanced off the peaches and plums quite well, making these wonderful scones a tasty anytime treat.
Here is how to do it, enjoy!
2 cups all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 Tablespoons unsalted butter frozen
1/2 cup cottage cheese
1 teaspoon finely chopped fresh rosemary
1 Plum cut in small dices (the plum must be on the firm side)
1Peach cut in small dices
Preheat oven to 400 degrees.
In a bowl put rosemary, flour, sugar, baking powder, baking soda and salt and mix well. Add cubed butter into flour mixture and use your fingers to work in butter (mixture should resemble coarse meal).
In another bowl mix the cottage cheese and egg. Stir in cottage cheese mixture into the flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough should be sticky, and may seem dry in areas, fear not, when you press it will stick and come together, do not handle it too much.
Place the dough on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.