If you have aged provolone, which can be quite salty, reduce the kosher salt in this herby scone recipe to 1 teaspoon.
INGREDIENTS (16 scones)
- 1 tablespoon baking powder
- 1½ teaspoon kosher salt
- ½ teaspoon paprika
- 4 cups all-purpose flour, plus more
- 1 cup (2 sticks) chilled unsalted butter, cut into pieces
- 8 oz. provolone cheese, grated
- 2 tablespoons finely chopped fresh chives
- 1 tablespoon finely chopped fresh rosemary
- 1 tablespoon finely chopped fresh thyme
- 4 large eggs
- ¾ cup heavy cream, plus more
Pulse baking powder, salt, paprika, and 4 cups flour in a food processor until combined; add butter and pulse until the texture of coarse meal with a few pea-size pieces of butter remaining.
Transfer mixture to a large bowl and mix in provolone, chives, rosemary, and thyme. Make a well in the center; add eggs and ¾ cup cream. Using a fork, blend eggs and cream, then slowly incorporate dry ingredients until a shaggy dough forms, being careful to not overwork dough.
Turn out dough onto a lightly floured surface and press into an 8” square about 1” thick. Using a floured chef’s knife, cut into 16 squares and divide between 2 parchment-lined baking sheets. Wrap with plastic and chill 2 hours.
Preheat oven to 400°. Brush tops of scones with cream and bake, rotating baking sheets halfway through, until golden brown on tops and bottoms, 20–25 minutes.
DO AHEAD: Dough can be made 1 month ahead. Place chilled scones in resealable plastic bags and freeze.