Rosemary and Parmesan Cheese Scones

Rosemary adds an herby goodness to these savory organic parmesan cheese scones.

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1. Preheat oven to 400 degrees.

2. In a large bowl, combine flour, cheese, sugar, rosemary and baking powder. Whisk together.

3. Add butter. Using a pastry cutter or your fingers, cut the butter into the dry ingredients until the cubes resemble coarse crumbs.

4. In a small bowl, beat the egg and milk together. Pour egg and milk into the dry ingredients. Stir until just combined.

5. With your hands, bring the dough together into a ball. On a piece of wax parchment paper, place the dough and using your fingers, push the dough outward into a circle until an inch-high patty forms.

7. With a knife or pizza cutter, cut the dough into eight slices as though cutting a pizza or pie.

8. With a pastry brush, brush the optional 1 tablespoon milk over the scones. Separate the scones on the parchment paper.

9. On a baking stone or cookie sheet, place the parchment (and scones).

10. Bake for 16 to 18 minutes. Five minutes before removing the scones from the oven, garnish the tops with a few sprinkles of dried rosemary and Parmesan cheese.

Substitute freshly grated Asiago for the Parmesan, if desired.Substitute low-fat dairy or almond milk for the whole milk, if desired.



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