Baking, Bread & Scones, Recipes, Side dishes

Parmesan-Herb Scones

February 7, 2013

Parmesan-Herb Scones from

I know it may be an unusual choice but if I’d have to pick one flavor then parmesan would top the list of my favorite cheeses. It may not be as creamy as brie or spreadable as cream cheese but its mature flavor just can’t be beat. Mozzarella, probably the exact opposite, comes in a close second.

I just really love cheeses that can be smelled even through the closed fridge door and that have had a long aging process. They also add a lot more flavor to recipes than their unripened equivalent. Gruyère for instance can be added to savory muffins and the flavor will be just incredible. With mozzarella you just a subtle hint of cheese. Parmesan, having gone through a long aging process is a perfect addition to baked goods. They can easily be tossed and incorporated into the dough and the flavor will add that certain touch of perfection whenever you need it.

Parmesan-Herb Scones from

I added the parmesan to these parmesan-herb scones. The end result basically resembled cheesy bread with a touch of Provence. I loaded up on rosemary just because it complements the parmesan perfectly, but other herbs such as dried oregano or basil can also be used. The batter itself is also quite straightforward.

Parmesan-Herb Scones from

I am certainly no scone-expert but those years of afternoon teas in London with Christina have taught me to distinguish between good and bad. And I’m allowing myself to label these as good. I enjoyed the scones as a side to soup on a rainy and cold Saturday as a late lunch. But they would be just as good straight from the oven with a dab of butter…

Parmesan-Herb Scones from

Parmesan-Herb Scones {made with spelt flour}

makes 7-8 medium-sized scones


  • 60g spelt flour
  • 60g whole wheat flour + more for flouring the surface
  • 60g rolled oats
  • 50g parmesan, freshly grated
  • 1.5 tsp. baking powder
  • 0.5 tsp. baking soda
  • a dash of salt
  • cracked pepper
  • a dash of dried garlic
  • 2-3 tbsp. dried herbs {basil, oregano, rosemary, etc.} + more for sprinkling onto scones
  • 85g butter, as cold as possible, cut into small cubes
  • 80ml milk
  • heavy cream for brushing the scones


  1. Preheat the oven to 200°C.
  2. Into a large bowl mix together the dry ingredients: flours, oats, parmesan, baking soda, baking powder, salt, pepper, dried garlic and herbs. Mix.
  3. Then add the small butter cubes and using your hands form a dough ball. Add the milk and keep kneading.
  4. Transfer the dough ball to lightly floured surface and press the dough until it is approximately 1-2cm thick. Using a round cookie cutter {or a glass with floured rim} cut out the scones and lay them onto a baking sheet lined with parchment paper.
  5. Dab a little bit of heavy cream onto each scone and add a sprinkle of herbs.
  6. Bake for approximately 18-20 minutes or until the crust is golden-brown. Enjoy!

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  • Reply Kathryn February 8, 2013 at 11:17 am

    I agree about parmesan – it’s magical stuff! These sound like they’d be really tasty.

  • Reply Meghan@cleaneatsfastfeets February 8, 2013 at 11:49 am

    I don’t think I could pick a favorite cheese, but these look amazing. Parm and rosemary. Sign me up.

  • Reply Jennifer February 8, 2013 at 4:21 pm

    Beautiful! My husband is a cheese maniac, he would love it if I made these for him. Have a great weekend! 🙂

  • Reply Creamy Parmesan Soup February 25, 2013 at 8:32 am

    […] If you break down the ingredients one could think that you’ll be making risotto. It requires Arborio rice, onions, wine and of course a rather generous amount of parmesan. Cook in vegetable or beef stock until the rice is al dente and then blend the ingredients together before adding the grated parmesan creating a creamy masterpiece. I served the soup with freshly baked parmesan-herb scones. […]

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