Whole grain Rosemary Parmesan Scones with Herb butter are a delicious savory treat, perfect for a snack with any meal!
Next up in the Bake to Defeat ALS challenge are these Rosemary Parmesan Scones. My husband was very skeptical at first. He likes his scones sweet (and just about everything else sweet too!) so savory scones seemed weird to him. But he loved them! I was skeptical at first too, but for a different reason. I thought scones were difficult to make before I tried these, but they are actually very easy, much like making biscuits!
I like that this recipe uses very little butter (relatively) and that you can customize it with whole wheat flour, different herbs and spices, and even different types of milk. I used skim milk because that is what I had on hand, but I bet unflavored almond or soy milk would work just fine.
These rosemary parmesan scones are delicious fresh from the oven on their own, or dipped in a bit of good quality olive oil, but the herb butter…you have to make the herb butter! Especially when they are warm from the oven and the butter melts down. Just…yum.
Whole grain Rosemary Parmesan Scones with Herb butter are a delicious savory treat, perfect for a snack with any meal!
Ingredients
- 1 cup white whole wheat flour
- 2 tsp baking powder
- 1/4 tsp salt
- 2 tbsp frozen butter, grated
- 1/2 cup cold skim milk
- 2 tbsp chopped fresh rosemary
- 1/4 cup good quality parmesan cheese, grated
- 1/4 tsp freshly cracked black pepper
- Olive oil
- 1/4 cup butter, softened
- 1 tsp chopped fresh rosemary
- Pinch freshly cracked black pepper
- Pinch garlic powder
Instructions
- Preheat oven to 475.
- In a large bowl, sift together flour, baking powder and salt.
- Work grated butter into dry ingredients until it forms small chunks.
- Add in milk, rosemary, parmesan, and black pepper. Stir until a sticky dough forms.
- Turn dough out onto a floured surface. Gently knead 3-4 times. Spread dough into a large, smooth rectangle. Fold into thirds and flatten to about 1.5 inches. Cut rectangle into 8 wedges.
- Place wedges onto a baking sheet lines with parchment or a silpat mat. Lightly brush with olive oil. Bake 8-10 minutes and remove from baking sheet immediately to cool.
- Stir together all ingredients. Chill until ready to serve.
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