If you have aged provolone, which can be quite salty, reduce the kosher salt in the recipe to 1 teaspoon.
Recipe information
Yield
Makes 16 scones
Ingredients
Preparation
Step 1
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.
Step 2
Transfer mixture to a large bowl and mix in provolone, chives, rosemary, and thyme. Make a well in the center; add eggs and 3/4 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.
Step 3
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.
Step 4
Preheat oven to 400°F. Brush tops of scones with cream and bake, rotating baking sheets halfway through, until golden brown on tops and bottoms, 20–25 minutes.
Step 5
DO AHEAD: Dough can be made 1 month ahead. Place chilled scones in resealable plastic bags and freeze.
