Makes 8
Ingredients:
| 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 |
Directions:
- Preheat oven 400*
- Whisk together flour, sugar, salt and baking powder into a large bowl.
- 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.
- In a small bowl whisk egg, Elderberry balsamic vinegar and heavy cream.
- Slowly pour wet ingredients over dry ingredients and mix until moistened, if it appears to dry add more cream.
- 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.
