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Honey, Parmesan & Rosemary Scones
Makes 9


  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.
  • 2 cups (500 mL) all-purpose flour, plus more for dusting
  • 1/2 cup (125 mL) finely grated Parmesan cheese
  • 2 tsp (10 mL)baking powder
  • 1 tsp (5 mL) fresh rosemary, finely chopped
  • pinch of salt
  • 1/4 cup (60 mL) butter, cold and cut into small pieces
  • 3/4 cup (175 mL)buttermilk
  • 3 tbsp (45 mL) honey
  • 1/4 tsp (1 mL) baking soda


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.