Parmesan & Rosemary Scones

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.

Temps de préparation 10 mins

Temps de cuisson 30 mins

Temps de repos 15 mins

Temps total 55 mins

Méthode de cuisson: Four

Plats: English Recipes

Difficulté: Débutant

Température de cuisson: 400 F

Portions: 8

Meilleure saison: All Year Round

Régime alimentaire: Veggie, eggfree

Description

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.

Ingrédients

240 g all-purpose flour → about 2 cups
7 g baking powder → about 1 ½ teaspoons
3 g fine salt → about ½ teaspoon
Black pepper (to taste)
30 g grated Parmesan cheese → about ⅓ cup
115 g cold butter, cut into small cubes → about ½ cup (1 stick)
120 g heavy cream → about ½ cup
1 egg
2 –3 sprigs fresh rosemary, finely chopped → about 2 tablespoons fresh
A little milk for brushing (optional for browning)

Instructions

1
Preheat oven to 400°F (200°C).
2
In the bowl of a mixer (or large bowl), combine the flour, salt, pepper, Parmesan, and cold cubed butter.
3
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.
4
In a separate bowl, whisk together the egg and heavy cream, then stir in the chopped rosemary.
5
Add the egg-cream mixture to the dry ingredients and mix gently just until the dough comes together. Try not to overwork it.
6
On a baking sheet lined with parchment paper, shape the dough into a disk about ¾–1 inch thick.
7
Cut the disk into 8 wedges. Brush the tops lightly with milk if you like a golden finish.
8
Chill in the fridge 15 minutes before baking (optional but helps texture).
9
Bake 25–30 minutes in the preheated oven until golden brown.
10
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

Mots-clés: parmesan rosemary scones, savory scones recipe, homemade savory scones, parmesan cheese scones, rosemary scones from scratch, easy brunch scones, British savory scones, cheese and herb scones, flaky savory scones, appetizer scones recipe, scones for soup or salad, quick savory baking recipe

Lisez-le en ligne : https://clairette.blog/recipe/parmesan-rosemary-scones/