Honey, Parmesan & Rosemary Scones

  • Prep Time 10 min
  • Total Time 35 min
  • Makes: 9 scones

Ingredients

  • 2 cups all-purpose flour, plus more for dusting 500 mL
  • 1/2 cup finely grated Parmesan cheese 125 mL
  • 2 tsp baking powder 10 mL
  • 1 tsp fresh rosemary, finely chopped 5 mL
  • pinch of salt
  • 1/4 cup butter, cold and cut into small pieces 60 mL
  • 3/4 cup buttermilk 175 mL
  • 3 tbsp honey 45 mL
  • 1/4 tsp baking soda 1 mL

Directions

  • Step 1

    Preheat oven to 400°F (200°C). In a large bowl, mix flour, cheese, baking powder, rosemary and salt. Working quickly, add cold butter, blending with fingertips until evenly distributed.

  • Step 2

    In a large bowl, mix buttermilk, honey and baking soda. Pour over dry ingredients and mix until just combined. Turn out onto a floured surface and knead until dough just holds together. Do not overwork. Pat or roll into a 1/2- to 3/4-in. (1 to 2 cm) thick disk.

  • Step 3

    Using a 3-in. (8 cm) round cutter (or a floured jar lid or glass), cut dough into 9 or 10 rounds (gathering scraps to re-roll and cut to use up dough). Bake on a parchment paper-lined baking sheet for about 15 min. or until lightly browned.

Tip

For light, flaky scones, handle the dough as little as possible. Switch up our basic recipe by reducing the Parmesan to 1⁄4 cup (60 mL) and adding surprising extras: • Add 1⁄4 cup (60 mL) finely diced candied ginger. • Add 2 slices of cooked, crumbled bacon. Substitute maple syrup for the honey and omit the rosemary. • Add 1⁄4 cup (60 mL) roughly chopped, sliced black or green olives. Substitute 1 tsp (5 mL) fresh thyme leaves or 1⁄2 tsp (2 mL) dried thyme for the rosemary.

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Nutrition Facts

  • Nutrition Description 1 scone
  • Calories 190
  • Fat 6 g
  • Saturated Fat 3.5 g
  • Carbs 28 g
  • Protein 5 g
  • Cholesterol 15 mg
  • Fibre 1 g
  • Sodium 220 mg