Herby Provolone Scones

Scones take me back to my college days when Sunday nights meant cappucino and scones at a little coffee shop in Lincoln Park.  I am going to date myself with my next statement...the scones we had were always sweet. It was a few years down the road before savory pastries became popular.  I wish I had the ingredients to make these tomorrow while I am home bound because of sub crazy sub zero temperatures.  Stay warm all and if you're in a place that is warm; send warm thoughts to Chicago...mother nature has dumped 3 months worth of winter in Chicago in the last week and it's pretty scary.

1 tbsp. baking powder
1 1/2 tsp. kosher salt (if your provolone is especially salty, you might want to cut this back a bit)
1/2 tsp. paprika
4 C. all purpose flour
1 C. chilled unsalted butter, cut into pieces
8oz. provolone, grated
2 tbsp. finely chopped fresh chives
1 tbsp. finely chopped fresh rosemary
1 tbsp. finely chopped fresh thyme
4 large eggs
3/4 C. heavy cream

Pulse baking powder, salt, paprika, and 4 C. flour in a food processor until combined; add butter and pulse until you achieve the texture of coarse meal with a few pea sized 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 3/4 C. heavy 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 for 2 hours.

Preheat oven to 40 degrees.  Brush tops of scones with cream and bake, rotating baking sheets halfway through until golden brown on top and bottom; about 20-25 minutes.