Thyme Cream Scones
The cream replaces the butter or shortening used in these scones, so don't be afraid of using it. There is no substitute for the real thing.
INGREDIENTS | YIELDS 12 SCONES
- 3 cups flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ cup grated Romano cheese
- 2 teaspoons dried thyme leaves
- 1½ cups heavy whipping cream
- ½ cup buttermilk
- 2 tablespoons milk
- ¼ cup grated Parmesan cheese
Preheat oven to 400°F. In large bowl, combine the flour, baking powder, baking soda, salt, cheese, and thyme leaves; mix with wire whisk.
Add cream and buttermilk all at once; stir until a soft dough forms.
Gather dough together on lightly floured surface and gather into a large ball. Cut into two balls.
Place dough on greased cookie sheet and form into two 8-inch circles. Cut each circle into six wedges and separate slightly. Brush with milk and sprinkle with Parmesan cheese.
Bake for 16–19 minutes or until scones are golden. Remove to wire rack to cool for 5 minutes before serving.