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Rosemary Cheese Scones

Rosemary Cheese Scones

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These savory scones take "tea time" to a whole new level. Loaded with cheese and fragrant rosemary, they are perfect on their own or as a substitute for biscuits. 
Course Main Course, Snack
Cuisine British
Dish Type bread
Cooking Style Baking
Seasonal Christmas, Holiday season, spring, Valentine's Day, winter
Ingredient Rosemary
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Author Delahna Flagg


  • 2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • lg pinch sea salt
  • 3 Tbsp brown sugar
  • 3/4 cup buttermilk
  • 1/2 cup Colby Jack cheese
  • 1-2 sprigs fresh rosemary, (1-1 1/2 tsp finely chopped)


  • Preheat oven to 325 degrees.
  • Combine dry ingredients with the exception of the sea salt. Sift.
  • Dissolve sea salt into buttermilk.
  • Remove stem of the rosemary and finely chop. Toss rosemary into the sifted, dry ingredients.
  • Slowly add buttermilk to dry ingredients. (You may not need all of the buttermilk.) When there is enough liquid, pack all the ingredients into a thick disc, without an excess of moisture. Stir in cheese.
  • Shape into disks using a cookie cutter or the mouth of a glass and transfer to a parchment-covered baking tray. 
  • Bake for 12-15 minutes depending on size of scones, until golden brown. Transfer to a cooling rack until cool enough to eat.