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.
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.