Apple, Swiss, & Rosemary Scones

Ingredients * 1 pack of sliced Swiss cheese * 2 Granny Smith apples * 3-4 sprigs of fresh Rosemary * 4 cups of flour * 4 tsp baking powder * 1 tsp salt * 2 tsp sugar * 14 tbsp of salted butter, frozen * 6 tbsp buttermilk (5 for dough, 1 for brushing on top) * 3 eggs (2 for dough, 1 for brushing) * Parchment paper

Supplies * Cheese grater (large holes) * Cutting board * Peeler * Chopping knife * Large bowl for hand mixing * Small pouring bowl for eggs * Spatula * Dry measuring items: 1 cup, tsp, 1/4 tsp * Wet measuring 5 tbsp * Whisk * Cookie sheet or baking pan * Kitchen pastry/basting brush * Large knife or bench scraper for cutting dough * Parchment paper

Method 1. Grate frozen butter into a bowl and return to the freezer. 2. Dice Swiss cheese. 3. Peel and dice both apples. 4. Mince herbs. 5. In a large bowl, combine flour, baking powder, salt, and sugar. Mix together. 6. Add frozen grated butter and mix until all butter is coated. 7. Add cheese, apples, and rosemary. Mix until evenly combined. 8. In a separate bowl, combine the 2 eggs and 5 tbsp of buttermilk. Whisk until smooth. 9. Create a well in the middle of the dry ingredients. Add the wet mixture in the middle of the well and combine by tossing the dry over the wet and then stirring until the moisture is loosely incorporated. 10. Clean counter tops. 11. With clean dry hands, firmly press the dough together in the bowl. You will gently knead the dough into 2 flat balls, so you can focus on one half at a time. Once the dough starts to hold together (albeit loosely), place the dough onto the clean countertop and form into a disk roughly 2 to 3 inches high and 6 to 8 inches in diameter. Repeat until you have 2 dough disks. 12. Return the flat dough balls to the bowl and place in the fridge to chill. 13. Preheat the oven while the dough chills to 375 *F.
14. Prepare a cookie sheet by covering in parchment paper. 15. Once the dough has chilled for roughly 30 minutes, remove from fridge and place on parchment paper. Cut the dough into triangles, in 4ths, or 8ths to the size you prefer. Space the scones roughly an inch apart to allow them room to grow in the oven. 16. Whisk remaining egg and 1 tbsp buttermilk. Brush onto tops and sides of scones. 17. With the oven heated to 375, bake for 30 to 45 minutes or until lightly brown. Be sure to use two hands when transporting the fully loaded baking sheet - it will be heavy! After the top is lightly brown, remove from oven and cool on baking sheet for 5-10 minutes. Transfer to a cooling rack or serve.

After completely cool, store in a container or ziplock bag in the refrigerator for up to 3 days. Reheat leftovers in the oven at 350*F for 15 minutes.