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.
mikaela | wyldflour
8 Scones
These rosemary parmesan scones are an easy, go-to recipe with buttery layers and browned parmesan cheese. Perfect alongside soup or salad!
30 minPrep Time
20 minCook Time
50 minTotal Time
Save RecipeIngredients
- 2 cups all-purpose flour + extra for rolling out
- 2 Tablespoons white granulated sugar
- 1/2 teaspoon salt, plus extra for sprinkling
- 1 Tablespoon dried rosemary, plus extra for sprinkling
- 2 1/2 teaspoons baking powder
- 1/2 cup salted butter, frozen
- 1 cup shaved parmesan cheese
- 1/2 cup heavy cream, plus 1-2 Tablespoons for helping the dough come together, plus 1 Tablespoon extra for brushing
- 1 large egg
Instructions
- Don't forget to freeze the 1/2 cup butter in advance.
- Whisk 2 cups flour, sugar, salt, dried rosemary, and baking powder in a large mixing bowl. Grate the frozen butter and add to mixture. Combine with a pastry cutter until the mixture begins to form pea-sized crumbs. Alternatively, you can use your fingers to "rub" the butter into the flour, but it's best to use a pastry cutter in order to not warm the butter! Loosely stir the parmesan cheese into the mixture.
- Whisk 1/2 cup heavy cream and egg together using a fork and drizzle over the flour/cheese mixture. Stir until everything is moistened and starting to stick together. Use floured hands to press the dough together until a ball forms, scooping up the dry crumbles and pressing them into the ball. Sprinkle the dough with an extra tablespoon or two of heavy cream if you need it to help bring the dough together. You can knead it just 4-5 times to help form the ball, but do not over-knead the dough.
- Line a baking sheet with parchment paper and set aside.
- Lightly flour your rolling surface and dump out the dough. Press the dough into an 8-inch disc about a half-inch thick and cut into 8 wedges. (Pizza cutter works well.) Place the scones on the parchment-lined baking sheet, leaving at least two inches between each triangle. Refrigerate the pan of scones for 15 minutes.
- While the scones are chilling, preheat the oven to 400 degrees Fahrenheit.
- Once the scones have chilled, brush the scones lightly with heavy cream and sprinkle lightly with coarse salt and rosemary. Bake the scones for 16-20 minutes until the edges are just starting to turn golden brown. You may see bits of cheese start to brown a little earlier, so make sure the scone itself is starting to brown around the edges before you pull them out. Move the scones to a cooling rack immediately and serve warm.
Notes
Store leftovers in an airtight container -- up to 2 days on the counter and up to 5 days in the refrigerator.
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