Parmesan-Rosemary Scones

Parmesan-Rosemary Scones
Parmesan-Rosemary Scones

Fresh rosemary adds a taste of fall to these Parmesan-Rosemary Scones.

Parmesan-Rosemary Scones
Yield: 1 dozen scones • Preparation: 10 minutes • Bake: 16 minutes
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  1. 2½ cups all-purpose flour
  2. 2 tablespoons sugar
  3. 2 teaspoons baking powder
  4. 1½ teaspoon salt, divided
  5. ½ cup chilled unsalted butter, diced
  6. ½ cup grated Parmesan cheese
  7. 3 tablespoons chopped fresh rosemary
  8. ⅔ cup heavy whipping cream
  9. 2 to 3 tablespoons olive oil
  10. Pear preserves
  11. Garnish: rosemary sprigs
  1. Preheat oven to 375°.
  2. Lightly grease a baking sheet. Set aside.
  3. In a medium bowl, combine flour, sugar, baking powder, and ½ teaspoon salt. Using a pastry blender, cut in butter until mixture is crumbly. Add Parmesan cheese and chopped rosemary, stirring to combine. Gradually add cream, stirring until dry ingredients are just moistened.
  4. On a lightly floured surface, roll dough to ½-inch-thick circle. Cut into wedges. Place wedges on prepared baking sheet. Using a pastry brush, lightly coat tops of scones with olive oil, and sprinkle with remaining salt.
  5. Garnish tops of scones with sprigs of rosemary, if desired.
  6. Bake until golden brown, approximately 16 minutes. Serve warm with pear preserves, if desired.
TeaTime Magazine
From TeaTime September/October 2010


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