Rosemary and Parmesan Scones

2 and 1/2 cups flour
1/2 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon baking soda
1/3 cup brown sugar, packed
1 stick (4 ounces) unsalted butter (you want it cold, maybe freeze a few min)
1 large egg, at room temperature
3/4 cup plus 2 tablespoons whole milk
4 ounces Parmesan cheese
1/4 cup fresh rosemary, chopped

Baking Sheet
Pastry Cutter OR Two Forks OR Your Hands

NOTE: When I made these I added in ham. It didn’t add anything tasty so I modified the recipe to remove it. But that is why the photos have random pink specs – just ignore them – I didn’t want to remake them just to take new pictures.

  1. Chop rosemary (smaller than I did). Grate cheese. Cut cold butter into small pieces.
  2. Preheat oven to 400°(F). Line a large baking sheet with parchment paper.
  3. In a large bowl add the flour, salt, baking powder, baking soda, and brown sugar. Mix well to combine.
  4. Cut the butter into small cubes then quickly work it into the mixture (using your fingers, two forks, or a pastry cutter) until it resembles a coarse meal. To be 100% honestly I always end up using my fingers in the end, but I don’t own a pastry cutter.
  5. In a small bowl whisk together the egg and milk, beating well to combine.
  6. Add the liquid mixture to dry and use a fork to stir everything together until just moistened.
  7. Add in the Parmesan cheese and rosemary and gently fold them into dough with a spatula. Normally I would do this with my hands, but you are trying to keep the butter from getting too warm.
  8. Pour the dough out onto the baking sheet and shape into a circle.
  9. Cut the dough into 8 wedges and separate them on the baking sheet. They will grow some, but not a ton.
  10. Bake for 20ish minutes, or until the tops are lightly golden brown. Every oven is different so also check the bottoms to make sure they are not burning.
  11. Cool for a few minutes.
  12. Eat! Or freeze.
    NOTE #2: These taste their best warm (out of the oven) or heated up with some butter melted over them. I would not eat them room temp they get a little stodgy.
Prep! Cut the Rosemary smaller than this.
Mix all the dry ingredients.
Do that butter thing.
Add the wet.
Then stop touching it (if you are) and use a spatula for the rest. (don’t forget to ignore the ham – not worth it)
Dump and shape.
Cut and cook.
Eat! Warm and with some butter on top!

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