Rosemary and Parmesan Cheese Scones

Rosemary and Parmesan Cheese Scones

Total Time: 00h 40m
Hands-on Time: 00h 20m
Makes: 8 servings

Rosemary adds an herby goodness to this savory Parmesan cheese scones recipe.

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  • 2 1/2 cups whole wheat pastry flour
  • 1 cup Parmesan cheese, freshly grated, plus more for garnish
  • 3 tablespoons sugar
  • 2 tablespoons Simply OrganicĀ® Rosemary, plus more for garnish
  • 1 tablespoon baking powder
  • 6 tablespoons cold butter, cubed
  • 1 egg
  • 1/2 cup + 1 tablespoon whole milk


  1. Preheat oven to 400 degrees.
  2. In a large bowl, combine flour, Parmesan cheese, sugar, rosemary and baking powder. Whisk until well combined.
  3. Use a pastry cutter or clean hands to cut butter into the dry ingredients until coarse crumbs form.
  4. In a small bowl, combine egg and 1/2 cup milk. Beat until well blended, then pour into the dry ingredients. Stir until just combined.
  5. Use clean hands to form a ball out of the dough. On a piece of wax parchment paper, place dough and use your fingertips to push the dough outward into a circle until an inch-high patty forms.
  6. Use a knife or pizza cutter to cut the dough into 8 slices as though cutting a pizza or pie.
  7. Use a pastry brush to brush remaining 1 tablespoon milk over the scones. Separate the scones on the parchment paper.
  8. On a baking stone or baking sheet, place parchment paper and scones.
  9. Bake for 11 minutes, garnish scones with a few sprinkles of rosemary and Parmesan cheese, then bake for 5 to 7 more minutes.
Recipe Tip:
  1. If desired, substitute freshly grated Asiago cheese for the Parmesan.