These Savory Lemon Rosemary Scones are fragrant from the use of fresh rosemary and lemon. They have a tender crumb and delicious buttery flavor.
I had some fresh rosemary in the refrigerator, from the last night's dinner, that needed to be used up. I decided to use it within a baking recipe versus using it for another meal. These savory lemon rosemary scones are fragrant, buttery, and full of flavor. They're perfect slathered in butter or paired alongside a bowl of hot soup.
Ingredients and Substitutions
- Dry Ingredients - You will need all-purpose flour, baking powder, salt, black pepper, and granulated sugar.
- Fresh Rosemary - We want the rosemary to shine in these scones, so two whole tablespoons of chopped rosemary are needed. I advise against using dried rosemary in this recipe.
- Lemon Zest - A little goes a long way when it comes to lemon zest. One teaspoon of freshly grated lemon zest is enough to flavor the whole batch of scones.
- Finely Grated Parmesan Cheese - Ideally the Parmesean should be finely grated for the best, and easiest, incorporation. Other cheeses that would work well in this recipe include goat cheese and feta cheese.
- Unsalted Butter - Cold unsalted butter gives scones their beautiful layers as it melts in the oven. The key is keeping the butter cold throughout the mixing process.
- Heavy Whipping Cream - Heavy cream is always my go-to for scones, however, you can use half-and-half or buttermilk in substitution.
- Egg Wash - For the egg wash, you will need one large egg (room temperature) and a dash of water or cream.
Scones are made via the biscuit method of mixing. Cold butter is cut into the dry ingredients with a pastry blender or two forks and then the liquid is added. There is very little kneading or mixing needed.
In a large bowl, whisk together the all-purpose flour, baking powder, granulated sugar, salt, and Parmesan cheese. Stir in the rosemary and lemon zest until well incorporated.
Using a pastry blender or two forks, cut the cold cubed butter into the dry ingredients until crumbly and the mixture resembles small peas.
Pour in the heavy cream, a little at a time, stirring only until the mixture is moistened and combined. Mix until the mixture holds together when pressed. *Do not over-work the dough.
Transfer the dough ball to a lightly floured surface and lightly knead. Gently press dough into an 8-in circle. Using a bench scraper, cut into 8 wedges. Place wedges onto the prepared sheet tray, leaving about 1-inch between each.
Brush each scone with egg wash (you will not need all of it). Bake for 18-20 minutes, or until the tops are golden.
- If your scone dough has been at room temperature for too long, after portioning out the dough, chill the scones for 20-30 minutes in the refrigerator. After chilling, brush the scones with the egg wash and then bake.
- After brushing the rosemary scones with egg wash, sprinkle each with a little Parmesan cheese for an extra oomph of flavor and beautiful crust.
- You can use straight heavy cream instead of egg wash to brush atop the scones too.
What to Serve with Scones
- Softened Butter or Cream Cheese - Slather these beautifully fragrant scones with softened butter or cream cheese.
- Soup - These savory lemon rosemary scones are fantastic with soup, especially a soup with lemon flavor.
- Breakfast Foods - Serve these scones with breakfast or brunch. They are a delicious accompaniment to eggs and sausage.
Frequently Asked Questions
Store the scones in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
Yes, you can freeze these scones. Place the cooled scones in a freezer-safe zip-top bag, if stacking place a piece of wax paper between the layers. Make sure to label the bag with the name of the scones and the date made. Freeze for up to 3 months.
You certainly can omit the lemon zest to make these Rosemary Parmesan Scones.
Other Recipes You'll Love
- Feta Scones with Dill and Chives
- Brown Sugar Pecan Scones
- Apple Cinnamon Pecan Scones
- Almond Rasberry Scones
Add savory lemon rosemary scones to your next brunch menu. These fragrant delectable scones are an impressive, beautiful accompaniment to breakfast foods. But do not limit them to just breakfast, these rosemary scones are a fantastic side to a meal and a satisfying snack alongside tea or coffee. If you have extra rosemary to use up, try making a batch of Garlic Rosemary Mushrooms or our snackable Rosemary Spiced Pecans.
Savory Lemon Rosemary Scones
- 2½ cups all-purpose flour
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- ¼ tsp ground black pepper
- ⅔ cup Parmesan cheese finely grated
- 2 tbsp fresh rosemary stems removed and finely chopped
- 1 tsp lemon zest
- ½ cup unsalted butter cold and cubed
- 1¼ cups heavy whipping cream
- 1 large egg room temperature
- splash of water or heavy cream
- Preheat the oven to 400° F. Line a baking sheet with a Silpat or a sheet of parchment paper.
- In a large bowl, whisk together the all-purpose flour, baking powder, granulated sugar, salt, and Parmesan cheese. Stir in the rosemary and lemon zest until well incorporated.
- Using a pastry blender or two forks, cut the cold cubed butter into the dry ingredients until crumbly and the mixture resembles small peas.
- Pour in the heavy cream, a little at a time, stirring only until the mixture is moistened and combined. Mix until the mixture holds together when pressed. *Do not over-work the dough.
- Transfer the dough ball to a lightly floured surface and gently knead. Gently press dough into an 8-in circle. Cut into 8 wedges. Place wedges onto the prepared sheet tray, leaving about 1-inch between each.
- Brush each scone with *egg wash (you will not need all of it). Bake for 18-20 minutes, or until the tops are golden.
- Once cooled, store the scones in an airtight container for up to 3 days at room temperature or up to 5 days in the refrigerator.
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