Rosemary Parmesan Scones

There’s something irresistibly comforting about warm cheese scones fresh from the oven—and these Rosemary Parmesan Scones take it to the next level. The sharpness of Parmesan, the earthy flavour of rosemary, and the warmth of garlic come together in every flaky, buttery bite. Whether you serve them for brunch, as a side dish to soup, or simply with afternoon tea, they are a delicious way to bring savoury baking into your kitchen.

40 min + 20 min

Easy

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Recipe Ingredients

Ingredients for the Scones

250 grams plain flour
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon ground black pepper
2 cloves garlic, minced and roasted
1 tablespoon fresh rosemary, finely chopped
60 grams unsalted butter, cold
60 grams Parmesan cheese, grated
120 millilitres milk or double cream (heavy cream), cold (plus extra for brushing)
1 large egg, cold
1 teaspoon lemon zest (optional)

Ingredients for the Garlic Butter Finish

1 tablespoon unsalted butter, melted
1 clove garlic, minced

Methods

1. Mix Dry Ingredients

In a large mixing bowl, whisk together 250 grams of plain flour, 2 teaspoons of baking powder, ½ teaspoon of salt, ½ teaspoon of ground black pepper, 2 minced and roasted garlic cloves, and 1 tablespoon of finely chopped fresh rosemary.

2. Grate in the Butter

Grate 60 grams of cold, unsalted butter directly into the bowl with the flour. Grating the butter ensures that it is evenly distributed throughout the dough, resulting in a more uniform consistency. Using your fingers or a pastry cutter, quickly rub the grated butter into the dry ingredients until the mixture resembles coarse breadcrumbs.

3. Add the Cheese and Wet Ingredients

Stir in 60 grams of grated Parmesan cheese, then add 120 millilitres of cold milk or cream, 1 large egg, and 1 teaspoon of lemon zest. Mix gently until a dough forms.

4. Shape the Scones

Transfer the dough to a lightly floured surface. Gently shape it into a round disc about 2 cm (¾”) thick.

Cut the dough into 6–8 equal wedges and place them on a baking tray lined with baking parchment.

5. Chill the Scones

Once cut into wedges, place the baking tray with the scones in the refrigerator for 20–30 minutes to help them keep their shape while baking.

6. Preheat the Oven

Meanwhile, preheat your oven to 200°C (400°F).

7. Bake the Scones

Brush the tops of the scones with a little milk or cream for a beautiful exterior. Bake the scones in the preheated oven for approximately 15–20 minutes, or until they turn golden brown on top.

8. Brush with Garlic Butter

Melt 1 tablespoon of unsalted butter with 1 minced garlic clove. Brush the warm scones with melted garlic butter as soon as they come out of the oven for an extra layer of flavour.

9. Serve

Serve the Rosemary Parmesan Scones warm for breakfast or an afternoon snack along with a hot cup of spiced tea or coffee.

Tips for Perfect Rosemary Parmesan Scones

Use Cold Ingredients: Cold ingredients, especially butter, are essential for flaky scones.

Avoid Overmixing: Mix the dough just until it comes together. Overmixing can result in tough scones.

Chop Rosemary Finely: Finely chopping the rosemary is essential. Too coarse, and it feels like little pine needles.

Related Recipes

Looking for more delicious scones? Check out the following recipes:

Scones

Lemon Scones

Apple Cinnamon Scones

Conclusion

These savoury scones offer a wonderful balance of comfort and flavour. The garlic provides warmth, the rosemary adds a herbal note and the Parmesan rounds the whole thing off with its salty richness. Best enjoyed warm from the oven, but still delicious the next day—especially with a drizzle of butter or a slice of sharp cheese. Keep a batch in your freezer so you’ll always have a savoury treat on hand!

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