These Cheese and Herb Scones, filled with cheddar and rosemary are a great twist on a classic simple scone recipe. #scones #herbs
5 from 2 votes

Cheese and Herb Scones

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8 scones
Calories: 293kcal
Author: Marie Roffey
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These Cheese and Herb Scones, filled with cheddar and rosemary are a great twist on a classic simple scone recipe.
Course: Afternoon Tea, Breakfast, Brunch, Snack
Cuisine: Various
Keyword: herb scones, scone recipe, scones

Ingredients

  • 3 cups (385g) plain flour
  • 1 1/2 tsp mild paprika
  • 1 1/2 tsp baking powder
  • 3/4 tsp salt
  • 60 g butter cold, chopped quite small
  • 3/4 cup grated cheddar
  • 1 1/2 Tbsp fresh rosemary finely chopped
  • 300 ml milk room temp
  • 10 g parmesan grated

Instructions

  • Preheat the oven to 200C (400F). Line a baking tray with baking paper.
  • Add the flour, paprika, baking powder and salt to a food processer and pulse until it resembles fine bread crumbs. You can also use your finger tips and a large bowl and work the flour and butter together to reach the same bread crumb texture. I like to use a food processor as the butter stays colder this way. Add the rosemary and cheese and process again. Finally add almost all of the milk (leaving about a teaspoon aside) and process until it starts clumping together.
  • Turn the wet dough out onto a lightly floured surface. Gently pull together into a smooth disk about 2.5cm (1 inch) thick and transfer to the baking tray. Use a sharp knife to cut almost all the way through into 8 wedges.
  • Use a pastry brush to brush the remaining milk over the top of the dough. Sprinkle the parmesan all over the top.
  • Bake for around 25-30 minutes until the top is dark golden and it sounds hollow when you tap it. This is best served warm. Just tear the wedges apart.

Notes

I use a standard Australian 20ml Tablespoon