Looking for a savory scone recipe? I've got you covered with this delicious recipe for Parmesan Rosemary Scones. Easy to make and the perfect bread addition for any meal.

I love when my daughter gets in the baking mood. She is an artist at heart and it comes out in the food she makes. She recently tried her hand at making a batch of savory scones and they turned out amazing.

This recipe is simple and comes together in less than 30 minutes (including bake time!)

Honestly, scones aren’t much different from biscuits. Biscuits are easy (be sure and try my Breakfast Biscuits) and so are scones. They have a fluffy, buttery interior, and it is just slightly sweeter and their shape is just a bit more pointed.

All of these ingredients are basics that you probably already have on hand.

How to Make Parmesan Rosemary Scones

Before we start the scone-making process, be sure and keep your butter as cold as possible! The best thing to do is freeze it for at least 15-30 minutes before making the scones.

Cold butter pieces distributed throughout the dough make for tender, flaky, buttery layers. If the butter gets too warm at any point, your scones are prone to becoming flat and dense.

In a food processor, combine flour, sugar, baking powder, salt, and butter. Pulse until the butter is cut up into the flour mixture and butter pieces are no longer visible.

Combine the heavy cream and vanilla extract in a measuring cup and pour heavy cream over your flour mixture.

Pulse until dough begins to clump together.

Transfer dough to a lightly floured surface and add in 1 cup of shredded Parmesan and 1/4 cup of chopped fresh Rosemary.

Gently work them into the dough.

Fold the dough in half over itself and use your hands to gently flatten layers together.

Rotate the dough 90 degrees and fold in half again, repeating this step 5 times and taking care to not overwork the dough.

Form the dough into a smooth disk about 1″ thick by 6″ round. Cut the disk into 8 wedges, pressing the knife straight down with each cut.

Transfer wedges to prepared baking sheet and place about 2″ apart. Brush lightly with heavy cream and top with fresh shredded Parmesan Cheese.

Bake on 375F for 14-16 minutes or until edges are just beginning to turn golden brown. Don’t over-bake your scones or they will be dry and tough.

Allow scones to cool on the baking sheet before serving and enjoying.

These are fantastic and will complement any meal. Another great bread option is my Copycat Cheesecake Factory Honey Wheat Bread recipe.

Check out these other delicious scone recipes

Yield: 8 Scones

Parmesan Rosemary Scones

Name: Parmesan Rosemary Scones
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 8
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 teaspoon baking powder; 1/2 teaspoon salt; 1/2 cup very cold unsalted butter; 1/2 cup of heavy cream; 1 1/2 cup of shredded Parmesan Cheese; 1/4 chopped fresh Rosemary

the perfect scone recipe when you want something savory.

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Ingredients

2 cups all-purpose flour
2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup very cold unsalted butter
1/2 cup of heavy cream
1 1/2 cup of shredded Parmesan Cheese
1/4 chopped fresh Rosemary

Instructions

Preheat your oven to 375F (190C) and line a baking sheet with parchment paper. Set aside.
Combine flour, baking powder, and salt in the basin of a food processor and pulse to combine.
Cut butter into small pieces and scatter over flour mixture. Pulse until butter is cut up into the flour mixture and butter pieces are no longer visible.
Pour heavy cream over your flour mixture. Pulse until dough begins to clump together.
Transfer the dough to a lightly floured surface and add in the Parmesan and rosemary.
Fold the dough in half over itself and use your hands to gently flatten layers together.
Rotate the dough 90 degrees and fold in half again, repeating this step 5 times and taking care to not overwork the dough.
Form the dough into a smooth disk about 1″ thick by 6″ round.
Cut the disk into 8 wedges, pressing the knife straight down with each cut.
Transfer the wedges to a prepared baking sheet and place about 2″ apart.
Brush lightly with heavy cream and sprinkle with extra shredded Parmesan cheese.
Bake for 14-16 minutes or until the edges are just beginning to turn golden brown.
Don’t over-bake your scones or they will be dry and tough.
Allow scones to cool on the baking sheet before serving and enjoying.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 329Total Fat: 21gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 58mgSodium: 515mgCarbohydrates: 25gFiber: 1gSugar: 1gProtein: 9g