Rosemary-Parmesan Scones

Enjoy the strong savory flavors of rosemary, parmesan, and black pepper with these delicious Rosemary-Parmesan Scones.

Rosemary-Parmesan Scones
Yield: 11
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  1. 2 cups all-purpose flour
  2. 2 teaspoons baking powder
  3. 1½ teaspoons finely chopped fresh rosemary
  4. ½ teaspoon salt
  5. ¼ teaspoon ground black pepper
  6. 4 tablespoons cold salted butter, cut into pieces
  7. 1½ cups finely grated Parmesan cheese
  8. 1 cup plus 1 tablespoon cold heavy whipping cream, divided
  9. Garnish: freshly ground black pepper
  1. Preheat oven to 350°.
  2. Line a rimmed baking sheet with parchment paper. Set aside.
  3. In a large bowl, combine flour, baking powder, rosemary, salt, and pepper, whisking well. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs. Add cheese, stirring to blend. Add 1 cup cream, stirring until mixture comes together. (If mixture seems dry, add more cream, 1 tablespoon at a time, until mixture is uniformly moist.) Working gently, bring mixture together with hands until a dough forms.
  4. Turn out dough onto a lightly floured surface. Knead gently 4 to 5 times. Using a rolling pin, roll dough to a ¾-inch thickness. Using a 2-inch square cutter, cut 11 scones from dough. Place scones 2 inches apart on prepared baking sheet. Brush tops of scones with remaining 1 tablespoon cream.
  5. Garnish scones with a sprinkle of freshly ground pepper, if desired.
  6. Bake until edges are golden brown and a wooden pick inserted in the centers comes out clean, approximately 20 minutes.
  7. Serve warm.
TeaTime Magazine
From TeaTime, TeaTime Holidays 2015


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