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–+ servings

Savoury Rosemary Parmesan Scones

With a light, tender crumb and hints of honey and lemon, these rosemary Parmesan scones are flaky, deliciously buttery and so, so good. The dough freezes beautifully, too, making them ideal for a quick morning bake!
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Prep Time:20 minutes
Cook Time:20 minutes
Course: Breakfast, Side, Snack
Keyword: baking, parmesan, rosemary, scone
Servings: 6

Equipment

Ingredients

  • 2¼ cups all-purpose flour
  • 2 teaspoons baking powder
  • ⅔ cup freshly grated Parmesan cheese
  • 2 tablespoons fresh rosemary, stems removed and chopped
  • 1 teaspoon freshly grated lemon zest
  • ½ teaspoon kosher or fine sea salt
  • ¼ teaspoon freshly ground black pepper
  • ½ cup cold unsalted butter + 1 tablespoon (14 grams), melted, for brushing
  • 1 cup table cream
  • 2 tablespoons liquid honey
US Customary - Metric

Instructions

  • Preheat oven to 400ºF (204ºC) and prepared parchment-lined baking sheet.
  • In a large mixing bowl, whisk together flour, baking powder, grated Parmesan, lemon zest, rosemary, salt and pepper.
  • Using a box grater (or similar), grate the butter into the flour mixture then toss with your hands until evenly distributed.
  • Add cream and honey and mix just until the dough comes together. If you feel you need to, use your hands to knead it just until it comes together, but not too much or you will over-strengthen the gluten and the dough will lose its flaky texture.
  • Turn dough onto a floured surface. Using your hands, gently press the crumbs together. Fold the dough over, press and shape again, then rotate 90 degrees and repeat the process. The dough may still be a little crumbly, but it will come together. As soon as it holds into a cohesive piece, work with your hands to gently pat it into a 1½-inch (3 cm) thick circle about 7 inches (18 cm) in width and cut it into 6 wedges. Lift each scone with a spatula and transfer them to the baking sheet, placing them about 1 inch apart. 
  • Brush scones with melted butter (or more cream) and bake for 20-22 minutes until golden. Transfer to a wire cooling rack and let cool for 5-10 minutes. Serve warm.

Notes

Cold butter is key to creating the light, flaky texture so it’s best to work quickly. This recipe calls for grating then hand mixing the butter into the dough. It’s those larger pieces that result in buttery, fluffy layers.
Cheese: If you don’t have Parmesan, these scones are just as delicious when made with cheddar, gouda or Gruyère cheese.
Herbs: Not a fan of rosemary? Try them with fresh thyme, chives or scallions. I do recommend using fresh herbs in this recipe. I find them to be more vibrant and flavourful and that they truly enhance the overall texture, taste and presentation of the scones.
Storage: If prepping the day before, store cut scones on a baking sheet in the fridge, covered, overnight. Leftover scones will store well on the counter in a well-sealed container for up to 5 days or frozen for up to 3 months. To freeze dough for future bakes, cut and place on sheet pan and freeze until solid then transfer to an airtight container or freezer bag. When you are ready to bake, there’s no need to thaw them. Bake as directed above.