I love the smell of fresh-baked biscuits in the house. I have a hard time making them consistently since I prefer them to be out of the oven fresh with the meal. Scones also are a breakfast favourite of mine but always shy away from them because they can be finicky. When I saw this recipe for sweet and savoury Honey, Parmesan and Rosemary Scones I had to try it. I made them for dinner to go with a “Cheesies” crusted Pike, that G2 sautéed in red wine and butter and it delicious and a great compliment to the fish. The next morning I had some more with my coffee for breakfast with jam. It is a very simple recipe and you don’t spend more than 10 minutes preparing it. The scones are complimentary at any breakfast and can be used with dinner just as easily. You can also switch out the honey for maple syrup and add bacon if you like. The recipe also suggests trying candied ginger instead of rosemary.
Enjoy!
Honey, Parmesan & Rosemary Scones
- 2 cups All Purpose Flour, plus more for dusting
- 1/2 cup Finely grated Parmesan cheese
- 2 tsp Baking powder
- 1 tsp Fresh Rosemary, finely chopped
- Pinch of salt
- 1/4 cup Salted Butter, cold and cut into small pieces
- 3/4 cup Buttermilk
- 3 tbsp Pure Honey
- 1/4 tsp Baking soda
- 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.
- 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.
- 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.
G2's Cheesie encrusted Pike- Delicious!
Yum! That cheesie encrusted Pike sounds amazing too. I read over at Urban Country Style all these fancy recipes too…am I the only person in the world slopping up casseroles all winter and then in Summer stationing myself at the BBQ?
I’d like to try these scones! I like the fact that you say it’s ten minutes prep time! 🙂
Nope! I am right with you on the low prep/easy cooking. i bought a recipe book dedicated to 30 min meals! Maybe I should start posting those instead! And yes Urban Country Style has some amazing recipes. That girl can cook!
Well don’t you both just make me blush! Thanks ladies 🙂
And Brandy, you need to share that cheesie crusted fish recipe! I know the Mr. would be in heaven (he can scarf down a bag of cheesies in seconds!)
[…] Borscht is a perfect hearty soup for Fall. A Ukrainian speciality made primarily of beets and other veggies, it is loaded with nutrients and has a fantastic purple colouring which I love serving especially during autumn months. I took a traditional vegetable borscht recipe and added a few Cashmere & Camo touches like bison bacon and baked beans to get this delicious bison borscht recipe (for a printable recipe card click here). Serve it hot or cold, my preference is hot so you can add a healthy dollop of sour cream or greek yogurt and dill to the top. To serve with I would use either a dark rye bread or you can make these Honey, Parmesan & Rosemary Scones! […]