Rosemary and Parmesan Cheese Scones

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  • Total Time: 0 hrs 0 mins
  • Hands-on Time: 0 hrs 0 mins
  • Makes: servings

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


  • 2 tablespoons

    SO Rosemary leaf organic
  • SO Rosemary leaf organic
  • 2 1/2 cups whole wheat pastry flour

  • 1 cup Parmesan cheese, freshly grated

  • 3 tablespoons white sugar

  • 1 tablespoon baking powder

  • 6 tablespoons butter, cold and cubed

  • 1 egg

  • 1/2 cup whole milk + 1 tablespoon (optional)

  • Extra Parmesan cheese (for garnish, optional)


    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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