These Savory Lemon Rosemary Scones are fragrant from fresh rosemary and lemon. They have a tender crumb and delicious buttery flavor.
Ever had fresh rosemary in the refrigerator from last night's dinner? Don't know how to use it? Try using the rosemary to make these savory lemon rosemary scones fragrant, buttery, and full of flavor. These fragrant delectable scones are an impressive, beautiful accompaniment to breakfast foods.
But the scones are not limited to breakfast; these rosemary scones are a fantastic side to a meal and a satisfying snack alongside tea or coffee. The scones can be slathered in butter or paired with a hot bowl of soup and are perfect for any brunch menu.
If you have extra rosemary, try making a batch of Garlic Rosemary Mushrooms or our snackable Rosemary Spiced Pecans. If you like eating scones, try some of my other savory scone recipes, such as Dill Scones with Feta Cheese and Goat Cheese Scones, which also perfectly complement 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 regarding lemon zest. One teaspoon of freshly grated lemon zest is enough to flavor the whole scone.
- Finely Grated Parmesan Cheese - The Parmesean should be finely grated for the best and easiest incorporation. Other cheeses that would work well in this recipe include goat 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.
Whisk together the all-purpose flour, baking powder, granulated sugar, salt, and Parmesan cheese in a large bowl. 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 overwork 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 eight 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 cooling, brush the scones with the egg wash and then bake.
- After brushing the rosemary scones with egg wash, sprinkle each with a bit of Parmesan cheese for an extra oomph of flavor and a beautiful crust.
- You can use straight heavy cream instead of egg wash to brush atop the scones.
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 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; place a piece of wax paper between the layers if stacking. 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
Savory Lemon Rosemary Scones
- 2½ cups all-purpose flour
- 2 tablespoon granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ⅔ cup Parmesan cheese finely grated
- 2 tablespoon fresh rosemary stems removed and finely chopped
- 1 teaspoon 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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