Honey, Parmesan & Rosemary Scones
Prep Time
Makes
Cooking Mode
2 cups all-purpose flour, plus more for dusting
½ cup finely grated Parmesan cheese
2 tsp baking powder
1 tsp fresh rosemary, finely chopped
pinch of salt
¼ cup butter, cold and cut into small pieces
¾ cup buttermilk
3 tbsp honey
¼ tsp baking soda
2 cups all-purpose flour, plus more for dusting
½ cup finely grated Parmesan cheese
2 tsp baking powder
1 tsp fresh rosemary, finely chopped
pinch of salt
¼ cup butter, cold and cut into small pieces
¾ cup buttermilk
3 tbsp honey
¼ tsp baking soda
Directions
1Preheat 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.
2In 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.
3Using 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.
Tips
1
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.
Disclaimer
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Personal Note
Personal Note
