How to Make Rosemary Cheddar Scones

Homemade cheddar rosemary scones have the perfect amount of fresh rosemary and cheddar cheese. They can be enjoyed on their own with butter for breakfast or brunch, or dipped in hot soup. This savory scone recipe has a strong cheese flavor and a subtle hint of rosemary, making it one of our favorites.

Most of our recipes are for sweet scones, however, sometimes you need a bit of savory on your plate. With cooler weather comes recipes for soups and stews, and rosemary-cheddar scones are the perfect flavor combination to serve with either dish. 

Grab your favorite sharp cheddar cheese and some fresh (or dried) rosemary and let's make something yummy.

Tools to make the best homemade scones

These are the tools I find are the best and most helpful to make perfect scones. I use them for every recipe.

• Pastry blender we mention this item with every single recipe because it is THE item that will ensure a fluffy outcome for your scones. You can use 2 knives or your hands, but a pastry blender is best.
• Parchment paper a baking sheet lined with parchment paper is not only great for non-stick baking, but it is also awesome for easy cleanup! No pan scrubbing is needed!
• Mixing bowl should be a large mixing bowl if you want to make this a one-bowl recipe! I mix and also knead the scone dough right in the bowl before turning it out onto a floured surface.

Ingredients

• all-purpose flour
• sugar
• baking powder
• salt
• shredded cheddar cheese
• chilled unsalted butter, cut into small pieces
• half-and-half, plus 1 tbsp.
• fresh rosemary
• Flaky salt

Related recipes:  Master Scone Recipe, Irish Soda Bread Scones, Pepperoni Pizza Scones, Bacon Cheddar Scones

How to Make Cheddar Rosemary Scone Recipe

Making a fluffy scone full of flaky buttery layers is something I try to do every weekend. When making a batch recently,  I added cheddar cheese and freshly minced rosemary, it was hard to wait for them to cool to take a bite. Cheese melting through every layer of dough? Yes, please!  

Start with a pre-heated oven set to 425 degrees.

In a large bowl, whisk together dry ingredients and mix flour, baking powder, sugar, and salt. 

With a cheese grater, grate cheddar or use pre-packaged grated cheddar. For this recipe, I used shredded Tillamook sharp cheddar. 

If using fresh rosemary, strip leaves off 1-2 stems. Finely chop leaves until you have enough for 1/2 Tablespoon. Add grated cheese and rosemary to dry ingredients and gently stir. 

Next, add cold butter to the flour mixture, and using a pastry cutter or two knives cut in the butter until the mixture resembles coarse crumbs.

Stir in the wet ingredients of half-and-half and mix until just moistened. On a lightly floured work surface, knead dough gently 5 to 10 times until you have a soft dough. 

Gently pat into a 1-inch-thick round and with a bench scraper or sharp knife, cut into 8 wedges.

Transfer scones to a parchment-lined baking tray, 2 ” apart. Brush the tops of the scones with half and half or heavy cream and sprinkle each top with a pinch of flaky salt.

Bake on middle oven rack until golden brown, 12 to 15 minutes.

Let cool to room temperature on a wire rack.

Some fun add-ins and topping ideas for your scones

• Black pepper
• Chopped green onion
• Dried chives
• Chopped jalapeno

What Do You Eat With A Cheddar Scone? 

This recipe makes such good scones! The kitchen smelled so amazing when this special treat was baking and after my husband and I took a bite, we both agreed this was the best cheddar rosemary scones and started naming off what they would taste great with. 

• Hearty stew or soup, such as Beef Barley
• Chili
• Breakfast Sandwich – slice in half and add an egg and bacon.
• Afternoon Tea Sandwich- Slice in half and add a slice of turkey, ham, or sliced cucumbers
• Snack- add sliced or shredded apples or pears

How to Store Scones

Store leftover scones on the counter loosely covered with plastic wrap or in the fridge in an airtight container or bag for up to 3 days. Cheddar scones can also be frozen for up to 3 months. To freeze, place them in a single layer on a cookie sheet and freeze for 30 minutes, then transfer them to a freezer-safe bag. 

Can Cooked Scones Be Reheated?

Yes, they can! To reheat, place wedges on a parchment-lined sheet and bake in a preheated 350-degree oven for 5-7 minutes. 

This American-style scone is such a great recipe that has a hint of aromatic rosemary with layers of cheese flavor baked right in. Cheese scones were quick to make and an easy recipe when looking for a simple yet flavorful side. 

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Cheddar Rosemary Scones

Yield: 8

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Homemade cheddar rosemary scones have the perfect amount of fresh rosemary and cheddar cheese. They can be enjoyed on their own with butter for breakfast or brunch, or dipped in hot soup. This savory scone recipe has a strong cheese flavor and a subtle hint of rosemary, making it one of our favorites.

Print

Ingredients

• 2 cups all-purpose flour
• 1 Tablespoon sugar
• 1 Tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup shredded cheddar cheese
• 6 Tablespoons chilled unsalted butter, cut into small pieces
• 2/3 cups half-and-half, plus 1 tbsp.
• 1 Tablespoon fresh rosemary, minced
• Pinch of flaky finishing salt (Maldon)

Instructions

1. Preheat oven to 425 degrees.
2. In a large bowl, whisk together dry ingredients and mix flour, baking powder, sugar, and salt. 
3. With a cheese grater, grate cheddar or use pre-packaged grated cheddar. For this recipe, I used shredded Tillamook sharp cheddar. 
4. If using fresh rosemary, strip leaves off 1-2 stems. Finely chop leaves until you have enough for 1/2 Tablespoon. Add grated cheese and rosemary to dry ingredients and gently stir. 
5. Next, add cold butter to the flour mixture, and using a pastry cutter or two knives cut in the butter until the mixture resembles coarse crumbs.
6. Stir in the wet ingredients of half-and-half and mix until just moistened. On a lightly floured work surface, knead dough gently 5 to 10 times until you have a soft dough. 
7. Gently pat into a 1-inch-thick round and with a bench scraper or sharp knife, cut into 8 wedges.
8. Transfer scones to a parchment-lined baking tray, 2 ” apart. Brush the tops of the scones with half and half or heavy cream and sprinkle each top with a pinch of flaky salt.
9. Bake on middle oven rack until golden brown, 12 to 15 minutes.
10. Let cool to room temperature on a wire rack.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 257Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 38mgSodium: 427mgCarbohydrates: 26gFiber: 1gSugar: 2gProtein: 7g

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