These rosemary parmesan scones are an easy, go-to recipe with buttery layers and browned parmesan cheese. Perfect alongside soup or salad!
Let me introduce the buttery, carb-y side dish for your next dinner. Rosemary. Parmesan. Scones.
Can I get an amen?
This is my go-to savory scone recipe and is the number one reason that I always have a pint of heavy cream on hand and a stick of butter in the freezer. And the fact that this is a basic scone recipe that adapts to different savory variations of whatever you have going on in your fridge and pantry right now? #winning. Fresh herbs? Great! No fresh herbs? Grab the dried! No cheese? Replace it with something out of the pantry like sun-dried tomatoes, olives, or chopped ham or bacon!
Let me know if you discover any winners. 😉
What makes a good scone?
The best scone recipe, in my opinion, has extra buttery layers, browned edges, and a crumble in your mouth texture while still being moist. These rosemary parmesan scones hit the mark. Key tips: frozen grated butter, using a pastry cutter to cut the butter into the flour, and heavy cream instead of milk.
Note: If you’re looking for more English-style fluffy scones, as opposed to the layered scones, then check out my English Scones recipe.
Why use frozen butter in scone recipes?
By using frozen butter (and cold cream as opposed to warm), the butter enters the oven while it is still solid. In a solid state, the butter takes up a bigger pocket in the scone dough. In the high temperature of the oven, the butter melts, while the dough around it already has enough structure to hold the pocket open. As the butter quickly melts, it also releases steam to help the scones rise. This helps create buttery layers and a high rise.
Can I make variations to this basic scone recipe?
Yes! This is my basic savory scone recipe, so feel free to substitute a different herb for rosemary and a different mix-in for parmesan. For example, you could make a chive and cheddar scone, a dried basil and sun-dried tomato scone, or dried dill and olive scone.