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Rosemary-Manchego Scones

Source of Recipe


From "The New InterCourses: An Aphrodisiac Cookbook"



List of Ingredients



• 3 cups self-rising flour, preferably Martha White, King Arthur, or White Lily
  
• 1 tsp salt
  
• 1 Tbsp freshly ground black pepper
  
• ½ cup finely chopped rosemary (or less, if desired)
  
• 1 Tbsp sugar
  
• 8 Tbsp (½ cup) lard, chilled
  
• ½ to 1½ cups grated Manchego cheese (depending on how cheesy you like your scones)
  
• 1 cup buttermilk
  






Instructions



1. Preheat the oven to 400° and line a baking sheet with parchment paper.
   
   
2. Place the flour, salt, pepper, rosemary and sugar in a food processor and pulse just to combine. Add the lard and pulse just until the mixture becomes the texture of coarse meal. Place the mixture into a large mixing bowl and add the cheese and buttermilk, stirring until just combined. Remove the mixture to a floured surface. Using your hands, quickly work the dough into a circle about 8 inches wide and ¼-inch high. Cut the circle into 8 wedges with a sharp knife, as if cutting a pizza.
   
   
3. Place the wedges on the baking sheet and bake for 13 to 18 minutes, or until just barely golden brown. Be careful not to overcook, as the scones will harden. The scones are best eaten immediately, split open with a thick smear of softened butter, or as a mini-sandwich of Serrano ham, sliced Manchego, and a touch of mayonnaise to bind it all together.
   
   Makes 8 scones.