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5 from 1 vote

Parmesan Rosemary Thyme Scones

I used a wheat and almond flour blend when baking these and I also added a tablespoon or 2 of extra virgin olive oil. This is completely optional.
Prep Time13 mins
Cook Time15 mins
Total Time28 mins
Course: Breakfast or Snack
Servings: 12
Author: Jennifer Farley


  • 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.