Honey, Parmesan & Rosemary Scones

Prep time: 10min
Total time: 35min
Makes 9 scones
2 cups
All Purpose Flour, plus more for dusting
500 mL
1/2 cup
finely grated Parmesan cheese
125 mL
2 tsp
baking powder
10 mL
1 tsp
fresh Rosemary, finely chopped
5 mL
Pinch of salt
1/4 cup
Salted Butter, cold and cut into small pieces
60 mL
3/4 cup
175 mL
3 tbsp
Pure Honey
45 mL
1/4 tsp
baking soda
1 mL
1 scone
6 g
saturated fat
3.5 g
28 g
5 g
15 mg
1 g
220 mg


  1. 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.

  2. 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.

  3. 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.


For light, flaky scones, handle the dough as little as possible. Switch up our basic recipe by reducing the Parmesan to 1⁄4 cup (60 mL) and adding surprising extras: • Add 1⁄4 cup (60 mL) finely diced candied ginger. • Add 2 slices of cooked, crumbled bacon. Substitute maple syrup for the honey and omit the rosemary. • Add 1⁄4 cup (60 mL) roughly chopped, sliced black or green olives. Substitute 1 tsp (5 mL) fresh thyme leaves or 1⁄2 tsp (2 mL) dried thyme for the rosemary.