Parmesan-Sage Scones

Parmesan-Sage Scones, served with pumpkin butter, are the perfect taste of autumn.

Parmesan-Sage Scones
Yield: 12 scones • Preparation: 25 minutes • Bake: 20 minutes
Write a review
  1. 2 cups all-purpose flour
  2. 1 tablespoon sugar
  3. 2 teaspoons baking powder
  4. 2 teaspoons ground sage
  5. 1½ teaspoons fresh thyme
  6. ½ teaspoon salt
  7. 4 tablespoons cold salted butter, cut into pieces
  8. 1 cup grated Parmesan cheese
  9. 1 cup plus 1 tablespoon heavy whipping cream, divided
  10. Prepared pumpkin butter (optional)
  1. Preheat oven to 350°.
  2. Line a rimmed baking sheet with parchment paper. Set aside.
  3. In a large bowl, combine flour, sugar, baking powder, sage, thyme, and salt, whisking well. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs. Add cheese, stirring to combine. Add ¾ cup plus 3 tablespoons cream, stirring until mixture comes together. (If dough seems dry, add more cream, 1 tablespoon at a time, until dough is uniformly moist.) Working gently, bring mixture together with hands until a dough forms. (Dough will be very stiff.)
  4. Turn out dough onto a lightly floured surface, and knead gently 4 to 5 times. Using a rolling pin, roll dough to a ¾-inch thickness. Using a 2¼-inch round cutter, cut 12 scones from dough, rerolling scraps as necessary. Place scones 2 inches apart on prepared baking sheet. Brush tops of scones with remaining 2 tablespoons cream.
  5. Bake until edges are golden brown and a wooden pick inserted in the centers comes out clean, approximately 20 minutes.
  6. Serve warm with pumpkin butter, if desired.
TeaTime Magazine
 From TeaTime September/October 2014


Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.