Honey, Parmesan & Rosemary Scones

Prep time: 10min
Total time: 35min
Makes: 9 scones
2 cups
All Purpose Flour, plus more for dusting
500 mL
1/2 cup
finely grated Parmesan cheese
125 mL
2 tsp
baking powder
10 mL
1 tsp
fresh Rosemary, finely chopped
5 mL
Pinch of salt
1/4 cup
Salted Butter, cold and cut into small pieces
60 mL
3/4 cup
175 mL
3 tbsp
Pure Honey
45 mL
1/4 tsp
baking soda
1 mL
1 scone
6 g
saturated fat
3.5 g
28 g
5 g
15 mg
1 g
220 mg


  1. Preheat 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.

  2. In 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.

  3. Using 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.