Discover these parmesan and rosemary savory scones, a delicious twist on the classic sweet scone. Each bite delivers the fragrant aroma of fresh rosemary paired with rich Parmesan cheese, making this recipe a simple yet flavorful choice for brunch, alongside soup, or as part of an appetizer spread. Easy to prepare at home, these savory scones are tender, aromatic, and sure to impress.
Parmesan & Rosemary Scones
Parmesan and rosemary scones are a savory adaptation of the traditional British scone, enhanced with grated Parmesan and fragrant rosemary for a unique and tasty experience.
Soft and moist inside thanks to a simple dough made with flour, cream, and egg, and beautifully golden on the outside when baked, these savory scones pair wonderfully with soups, salads, or a grazing board at brunch.
Easy to customize with additional herbs, seeds, or extra cheese, these rosemary and Parmesan scones bring a gourmet touch to everyday meals and entertaining alike.
Ingrédients
Instructions
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Preheat oven to 400°F (200°C).
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In the bowl of a mixer (or large bowl), combine the flour, salt, pepper, Parmesan, and cold cubed butter.
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Use a paddle or your fingertips to rub/smash the butter into the dry ingredients until the mixture looks sandy with small chunks of butter.
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In a separate bowl, whisk together the egg and heavy cream, then stir in the chopped rosemary.
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Add the egg-cream mixture to the dry ingredients and mix gently just until the dough comes together. Try not to overwork it.
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On a baking sheet lined with parchment paper, shape the dough into a disk about ¾–1 inch thick.
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Cut the disk into 8 wedges. Brush the tops lightly with milk if you like a golden finish.
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Chill in the fridge 15 minutes before baking (optional but helps texture).
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Bake 25–30 minutes in the preheated oven until golden brown.
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Let cool on a rack briefly and enjoy!
Note
🍽️ Serving Suggestions
These savory scones are great for brunch, appetizers, or with soups & salads — similar recipes commonly serve them that way
