For all my GF friends, this one is a keeper and a recipe to know by heart.
Rosemary Parmesan Scones
2 1/2 c cassava flour
1 tbsp. baking powder
1 stick butter or butter substitute (1/2 cup)
1 cup Parmesan cheese, grated (plus more for baking)
2 tbsp. fresh Rosemary, roughly chopped
12 oz. buttermilk
2 tbsp. heavy cream
Preheat your oven to 420 degrees.
Place the flour, baking powder into a large bowl.
Cut the butter into the flour and baking powder using a pastry knife. Then add the Parmesan, chopped rosemary, buttermilk and eggs. Gently combine the ingredients together just to combine. Don’t over mix this dough.
On a lightly floured surface, bring the dough together, into a rectangle, 1 1/2 ” thick. Use a round cookie cutter (3″ is my favorite size). Place each cut biscuit onto a baking sheet about 1″ apart. Repeat until all the dough is used. This recipe makes 9-10 scones.
Brush the scones with some heavy cream, and then sprinkle with Parmesan before baking.
Bake for 20 minutes, until golden. Remove from the oven and serve warm. These scones freeze really well!