Parmesan Rosemary Thyme Scones + A Giveaway! These delicious, savory scones are a must bake this season! I love the fresh herbs inside! They add so much flavor and earthiness to these buttery scones. I hope you try these!
I’ve been cooking through Jennifer Farley’s cookbook, The Gourmet Kitchen, all week.
Jennifer is a friend of mine and blogs at Savory Simple. You immediately will fall in love with her blog, not only because her photography is stunning, but her recipes are delicious, thoughtful and creative.
I fell in love with Jennifer’s Chocolate Espresso Layer Cake (page 225). I mean, look at this slice! And this Caramel Apple Pound Cake (pages 228-229)!
The caramel sauce is amazing. And Jennifer has Spicy Gochujang Chicken Wings in her cookbook. This is why I love her. And this cookbook.
“Drawing inspiration from a variety of cultures and cooking styles from around the world, The Gourmet Kitchen offers more than one hundred sophisticated, unique recipes and dazzling, bold photography. Learn how to prepare simple, hearty breakfasts that will keep you fueled for the day, such as a Spinach and Artichoke Frittata. For a more adventurous yet easy weekend brunch option, you can’t go wrong with the Parmesan, Rosemary and Thyme Scones. On busy weeknights, throw together quick and healthy dinners such as Maple Soy Glazed Salmon, or get festive with dinner party options like Jumbo Lump Crab Pot Pie. For dessert, impress guests with a decadent Banana Peanut Butter Layer Cake with Chocolate Ganache. Or, for a last minute get together, try the Goat Cheese Mousse with Roasted Blueberries, with only four ingredients and a total preparation time of less than 25 minutes. From start to finish, The Gourmet Kitchen provides classic recipes with inventive twists, as well as essential cuisine know-how for beginner chefs and the most seasoned cooks alike.”
I also love what Jennifer wrote in her introduction about cooking: “Cooking presents a great opportunity for creativity in the kitchen. .” You might be a novice in the kitchen or someone very experienced, either way, cooking is a way to not only cook and feed others but to get creative, have fun and experiment!
I posted something on Instagram about baking these scones and some were surprised by the herbs.
I love using fresh herbs in baking! The herbs not only bring amazing flavor but also a great pop of earthiness and color!
These scones can be made by hand, with a pastry blender, or using a food processor. Do whatever works for you. The key is to use really cold butter.
These scones were so flavorful, yet delicate and balanced. I absolutely loved the herbs and the recipe is so easy to follow. I hope you try these!
I’ve baked these scones and Jennifer’s Toasted Coconut Bars and I’m making the Pumpkin Spiced Dinner Rolls (page 147), Sweet and Spicy Barbecued Chicken Thighs (page 153), Black Bean Tortilla Casserole (page 196) and the Chocolate Brownies with Salted Tahini Frosting (page 253)!!! I love all of Jennifer’s recipes and hope you have a chance to check out her new cookbook! It’s fabulous and I know how much time, energy and her heart she poured into this! Check it out, you guys!
One reader will win a copy of this book so be sure to enter the giveaway, using the widget below! United States only! Good luck!
Parmesan Rosemary Thyme Scones
- 3 cups all-purpose flour
- 1 tablespoon granulated sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1/2 cup plus 1/4 cup freshly grated parmesan cheese
- 1 1/2 teaspoons fresh rosemary finely chopped
- 1 1/2 teaspoons fresh thyme leaves finely chopped
- 12 tablespoons unsalted butter cold and cut into small pieces
- 1 cup buttermilk
- 1 to 2 tablespoons extra virgin olive oil optional
- 2 tablespoons unsalted butter melted, for brushing
- Preheat your oven to 425 degrees. Line a baking sheet with parchment paper and set aside.
- In a large bowl, whisk the flour, sugar, baking powder, baking soda, salt, 1/2 cup of the cheese, rosemary and thyme.
- Add the cold butter, and use a pastry blender to cut the butter into the dry ingredients until the mixture resembles coarse cornmeal, with a few larger pieces here and there.
- Add the buttermilk and olive oil (if desired) to the bowl and use a rubber spatula to mix the ingredients together until they are just combined. Knead the dough in the bowl until all the dry ingredients are completely incorporated and the dough forms a relatively smooth ball.
- Divide the dough in half and flatten each half into two disks, approximately 7 inches in diameter. Cut each round into 6 wedges. Place onto the baking sheet and brush with the melted butter, and sprinkle the remaining 1/4 cup of cheese.
- Bake for about 10 to 15 minutes, or until the tops and bottoms are golden. Serve warm at room temperature.
Recipe published here with permission from author.