Rosemary Parmesan Scone Recipe

Flour: The base of the scone, providing structure and texture.

Baking powder: A leavening agent that helps the scones rise and become fluffy.

Salt: Enhances the flavors of the other ingredients.

Rosemary: Freshly chopped, it adds a fragrant, earthy aroma to the scones.

Parmesan cheese: Grated, it imparts a rich, savory flavor.

Heavy cream: Adds moisture and richness to the dough, contributing to a tender crumb.

Egg: Helps bind the ingredients together and adds richness.

When preparing these scones, ensure that your butter is cold if you decide to incorporate it for a flakier texture. Cut the butter into small cubes and work it into the flour mixture using a pastry cutter or your fingertips until it resembles coarse crumbs. This technique helps create pockets of steam during baking, resulting in a light and tender scone. Additionally, when mixing the wet ingredients with the dry ingredients, be careful not to overmix, as this can lead to tough scones. Mix until just combined to maintain a delicate crumb.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the scones slightly denser.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder needed, as this combination mimics the leavening effect.

• salt - Substitute with sea salt: Sea salt can provide a slightly different mineral flavor profile, enhancing the overall taste.

• fresh rosemary - Substitute with dried rosemary: Use 1 teaspoon of dried rosemary for every tablespoon of fresh, as dried herbs are more concentrated in flavor.

• grated parmesan cheese - Substitute with pecorino romano: Pecorino romano offers a similar salty and sharp flavor, though it is slightly more intense.

• heavy cream - Substitute with full-fat coconut milk: Coconut milk provides a rich texture and moisture, though it will add a subtle coconut flavor.

• large egg - Substitute with flaxseed meal and water: Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water to replace one egg, offering a binding effect suitable for vegan diets.

• Allow the freshly baked scones to cool completely on a wire rack. This ensures they maintain their delightful texture and don't become soggy when stored.

• Once cooled, wrap each scone individually in plastic wrap or aluminum foil. This helps preserve their freshness and prevents them from drying out.

• Place the wrapped scones in an airtight container or a resealable plastic bag. If using a bag, try to remove as much air as possible before sealing.

• Store the scones at room temperature for up to 2 days. For longer storage, refrigerate them for up to a week. Remember, the sooner you enjoy them, the better their flavor and texture will be.

• For freezing, place the individually wrapped scones in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.

• Once frozen, transfer the scones to a freezer-safe bag or container. Label with the date to keep track of their freshness.

• To enjoy a frozen scone, let it thaw at room temperature or warm it in a preheated oven at 350°F (175°C) for about 10 minutes. This will revive their delightful aroma and crisp exterior.

• If you're feeling adventurous, sprinkle a little extra parmesan cheese on top before reheating for an added burst of flavor.

• Preheat your oven to 350°F (175°C). Place the scones on a baking sheet lined with parchment paper. Warm them in the oven for about 10 minutes, or until they are heated through and the edges are slightly crispy. This method helps maintain their delightful texture.

• For a quick fix, use a microwave. Wrap each scone in a damp paper towel to prevent them from drying out. Heat on medium power for about 20-30 seconds. Be cautious not to overheat, as this can make them rubbery.

• If you have an air fryer, preheat it to 320°F (160°C). Place the scones in the basket and heat for 3-5 minutes. This method gives them a nice crisp exterior while keeping the inside soft and tender.

• For a stovetop approach, use a skillet over low heat. Place the scones in the skillet and cover with a lid. Heat for about 5 minutes, flipping halfway through. This method helps retain moisture while gently warming them.

• If you prefer a toaster oven, set it to 325°F (165°C). Place the scones on a baking tray and heat for 8-10 minutes. This method is great for achieving a slightly crispy finish.

• Oven: Used to bake the scones at the specified temperature until they are golden brown.

• Mixing bowl: Utilized for combining the dry ingredients like flour, baking powder, and salt.

• Whisk: Employed to blend the heavy cream and egg together smoothly.

• Baking sheet: Provides a flat surface for placing the scone wedges to bake in the oven.

• Knife: Used to cut the dough into 8 wedges after it has been shaped into a circle.

• Floured surface: A workspace where the dough is kneaded gently to prevent sticking.

• Measuring cups: Essential for accurately measuring ingredients like flour and heavy cream.

• Measuring spoons: Used to measure smaller quantities of ingredients such as baking powder and salt.

• Grater: Utilized to grate the parmesan cheese finely for even distribution in the dough.

Prepare ingredients in advance: Measure and chop all ingredients like rosemary and grate the parmesan cheese before starting. This streamlines the process.

Use a food processor: Quickly combine the flour, baking powder, and salt by pulsing them in a food processor, saving time on mixing.

Preheat the oven early: Turn on the oven before you start mixing so it's ready when you are.

Skip kneading: Mix until just combined to avoid overworking the dough, which saves time and ensures tender scones.

Use parchment paper: Line the baking sheet with parchment paper for easy cleanup and quick transfer of scones.