These delicious savory scones are moist and flaky, full of the rich flavor of parmesan cheese and subtle hints of fresh rosemary. While scones are often sweet and flavored with dried fruit or chocolate, savory scones are very versatile and are typically filled with different types of cheeses, herbs, and sometimes meat.

Savory scones taste really good with a cup of tea, but they are also a wonderful accompaniment to soup, stew, or even as part of breakfast. As we head into soup season, these savory scones are a nice alternative to bread or rolls. Or if you are hosting guests over the holidays, a plate of homemade scones can solve a multitude of needs, whether it’s a satisfying snack or an excuse to sit down for tea and conversation.

Scones can be intimidating to make because we have all had the disappointment of biting into a dry scone before! But no worries, with this recipe, the ricotta cheese helps create a moist, soft, pillowy scone. Many years ago, I found the basis for all my scone recipes on the Wisconsin Cheese website and I have been making variations of since then. However, it was so many years ago that when I search for that recipe now, it is no longer on their website. All the more reason why I’m glad that I preserved my take on their recipe in my 2017 blog post Cranberry Ricotta Scones.

This basic scone recipe has become a blank canvas on which to experiment with many tasty combinations. This latest variation, with shredded Parmesan cheese and fresh rosemary, is one of my family’s favorites. The combination of rich, salty Parmesan and the aromatic rosemary is just the right amount of flavor without being overpowering.

This recipe is also fun for me to make because we have rosemary growing right out the door, on the south side of the house and I love to just step out in my crocs and pick some. Although we’ve had some serious frosts at night, the hearty rosemary is still green and holding its own, until the deep freeze of winter sets in. If you don’t have fresh rosemary growing in your yard, you can find it at the grocery store. I think the flavor is more vibrant with fresh, but if you need to use dried rosemary, just use less of it since dried herbs are more concentrated.

This Parmesan Rosemary Scones recipe is easy to make and only needs about 15 minutes of prep time and about 15 minutes of baking time. I made it last weekend when my daughter was home and it felt so cozy to be standing in the warm, aromatic kitchen waiting for the scones to be done!

We are entering the time of year that one of my son’s photography books calls the “forlorn garden” period. It is a different kind of beauty than the peak color of autumn, when most of the leaves have fallen and the plants are drab and bare, yet they look graceful and dignified in the cold. It is a time when I like to appreciate and absorb the peace and tranquility in nature’s quiet cycles, as well as honor the forlorn feeling that sometimes comes after the splendor of summer and colorful fall. There is beauty to be found in every season.

I hope you enjoy this scone recipe and also have a very happy Thanksgiving, if you celebrate it. I can hardly believe it is less than a week away. If you need an alternative to dinner rolls for your Thanksgiving dinner, these scones would be a lovely option too.

Parmesan Rosemary Scones

  • Servings: 8 large scones or 12 smaller scones
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Ingredients:

2 cups of all purpose flour

1/4 cup of sugar

1 Tablespoon of baking powder

1/2 teaspoon of salt

6 Tablespoons of cold, unsalted butter, cut into small cubes

3/4 cup of whole milk ricotta cheese

2/3 cup of half-and-half or whole milk (I have also used 2% milk)

1/2 cup shredded Parmesan cheese

1 hearty teaspoon of fresh rosemary, finely chopped

Directions:

Preheat your oven to 425 degrees Fahrenheit.  Line a baking sheet with parchment paper.

In a medium bowl, combine the flour, sugar, baking powder, and salt. Mix together with a fork.  Add the cold cubes of butter to the dry ingredients, and with a fork or pastry cutter, cut in the butter until the mixture has the texture of coarse sand.

Add the ricotta cheese and half-and-half or milk. Then add the shredded Parmesan and the chopped rosemary. Mix gently with a wooden spoon until the wet ingredients are incorporated into the dry ingredients and the mixture just forms a dough-shaped ball.  Be careful not to over-mix.

Turn the dough out on a lightly floured surface and with your hands, pat it down into a disk about 1 inch thick. If the dough is too sticky, flour your hands too. Cut the disk into eight triangles and transfer them to the parchment-lined baking sheet.

Bake in your 425 degree oven for about 15 minutes, or until the scones just begin to turn golden.

Serve warm! If you have any leftover, after they have cooled, cover them tightly with plastic wrap or put them in an airtight container for the next day. Enjoy!