Savory Herb and Cheddar Scones
2 1⁄2 cups all-purpose flour 1 tbsp. baking powder 1 tsp. salt 1 tsp. freshly ground pepper 1⁄4 cup + 2 tbsp. The Shoreline Vine Tuscan Herb, Butter, Rosemary or Basil Infused Olive Oil (or any other Infused or extra virgin olive oil) 1 1⁄2 cup grated Cheddar Cheese 1⁄2 to 3/4 cup of chopped herbs of your choice (I used rosemary, basil & parsley) 3 cloves of garlic, minced 3⁄4 cup to 1 1⁄2 cups buttermilk 1 large egg 2 tbsp. water Preheat oven to 400 degrees
Chop herbs, minced garlic and grated cheese. Set aside. In a large bowl sift together flour, baking powder, salt and pepper. Pour in the olive oil and mix until a crumbly consistency forms. Sir in cheese, mixed herbs and garlic and blend together. Add 3⁄4 -1 cup of buttermilk. Mix to incorporate all ingredients. Continue to add more buttermilk if dough is too dry (1 tablespoon at a time) until dough can be formed into a ball. Place dough on a lightly floured surface and pat into a ball. Flatten into a circle about 8-9 inches wide and 1⁄2 inch thick. Cut into wedges. Whisk egg and water together in a small bowl. Brush each wedge with egg wash. Place wedges on an ungreased baking sheet, and bake for 18- 20 minutes, or until golden brown and no longer sticky in the middle. Drizzle with additional olive oil over top if desired. Serve warm.