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Elderberry and Rosemary Cheddar Scones

Elderberry and Rosemary Cheddar Scones

Makes 8


2 Cup Flour, All Purpose
2 Tbsp Sugar
1 Tsp Salt, Kosher
2 1/2 Tsp Baking Powder
1/2 Cup Butter, frozen and grated *Use box grater or food processor
1 Each Egg
3 Tsp Elderberry Balsamic Vinegar *Olive Morada
1/2 Cup Heavy Cream *More for adjusting and brushing
3/4 Cup Cheddar Cheese, Grated
1 Tsp Rosemary, fresh chopped fine


  1. Preheat oven 400*
  2. Whisk together flour, sugar, salt and baking powder into a large bowl.
  3. Add frozen butter to the dry mix and use fingers or 2 forks to cut in butter to form small crumbles. Place in the fridge while mixing wet ingredients.
  4. In a small bowl whisk egg, Elderberry balsamic vinegar and heavy cream.
  5. Slowly pour wet ingredients over dry ingredients and mix until moistened, if it appears to dry add more cream.
  6. Working on a cool floured surface work scone dough into a ball and flatten into an 8” disk, cut into 8 equal triangles and place on a parchment paper lined baking sheet. Brush with heavy cream and bake for 15 minutes.