Herby Provolone Scones

• 1 tablespoon baking powder
• 1 1/2 teaspoon kosher salt
• 1/2 teaspoon paprika
• 4 cups all-purpose flour, plus more
• 1 cup (2 sticks) chilled unsalted butter, cut into pieces
• 8 ounces provolone cheese, grated
• 2 tablespoons finely chopped fresh chives
• 1 tablespoon finely chopped fresh rosemary
• 1 tablespoon finely chopped fresh thyme
• 4 large eggs
• 3/4 cup heavy cream, plus more

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.
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.
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.
4. Preheat oven to 400u0b0F. Brush tops of scones with cream and bake, rotating baking sheets halfway through, until golden brown on tops and bottoms, 20-25 minutes.
5. DO AHEAD:

baking powder, kosher salt, paprika, allpurpose flour, butter, provolone cheese, fresh chives, fresh rosemary, thyme, eggs, heavy cream

Taken from www.epicurious.com/recipes/food/views/herby-provolone-scones-51205250 (may not work)