Cheddar Rosemary Scones

Looking for a savory scone recipe? Look no further than these delectable Cheddar Rosemary Scones. They are so tender, super easy and most importantly–delicious!

As someone that does love sweets, but loves savory + salty more, I can’t believe I haven’t done a savory scone yet! These Cheddar Rosemary Scones are so delicious, addicting and perfect for spring! They just belong on an Easter brunch table. And of course in between celebrations too. They are made with my trusty scone base recipe, but flavored with cheddar, rosemary and a little freshly cracked black pepper. Let’s make them!

Disclaimer: This post may contain affiliate links, which means if you decide to purchase any of the items linked in this post, I should earn a small commission. This creates no additional cost to you and helps support the work that goes into running The Fig Jar. Thank you! -Becky 

Ingredients

Cheddar rosemary scones

• All-purpose flour
• Salted butter
• Baking powder
• Salt
• Black pepper – preferably freshly cracked!
• Fresh rosemary
• Cheddar cheese
• Milk
• Egg

How to make rosemary cheddar scones

Combine the flour, salt and baking soda in a mixing bowl. Add the butter (cut into slices) and use a pastry blender to cut in the butter. Add the fresh cracked black pepper, cheddar cheese, rosemary and stir to evenly distribute.

Then add the beaten egg and milk. Stir with a fork until a shaggy dough forms. It will be pretty crumbly and that’s okay! It will come together with a little gentle elbow grease.

Turn the dough out onto a floured work surface and knead about 10 times, until a cohesive, smoothish dough can be formed.

Shape the dough into a 1/2 inch thick disc and cut into 8 slices.

You can do an optional egg wash at this point–this just helps the scones get a really nice golden brown color on top!

Bake in a 400F oven for about 15-17 minutes, until golden.

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Cheddar Rosemary Scones

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Looking for a savory scone recipe? Look no further than these delectable Cheddar Rosemary Scones. They are so tender, super easy and most importantly–delicious!

• Author: Becky Schmieg
• Prep Time: 15
• Cook Time: 17
• Total Time: 32 minutes
• Yield: 8 scones 1x
• Category: breakfast

Ingredients

Units USM Scale 1x2x3x

• 1 3/4 cup all-purpose flour
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 6 tbsp salted butter, cold
• 12 turns of the pepper mill of black peppercorn
• 3/4 cup grated cheddar cheese
• 1 1/2 tsp chopped rosemary
• 1/3 cup milk
• 2 eggs, beaten & divided (1 for scones, 1 is optional for an egg wash)

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Instructions

1. Preheat oven to 400F.
2. Add flour, salt and baking powder to a mixing bowl and stir. 
3. Add the butter and use a pastry blender to cut in the butter, until pea-sized lumps form.
4. Add the cracked black pepper, cheddar cheese, chopped rosemary and stir to evenly distribute.
5. Then add milk, and one beaten egg. Use a fork to gently stir until a shaggy dough forms. 
6. Turn the dough out onto a lightly-floured work surface and knead until a smooth dough forms, about 10 times. It will be crumbly but it will come together. Just press gently and keep folding an edge over, pressing and folding again. It doesn’t need to be perfect.
7. Shape the dough into a flat disc, about 1/2 inch thick. Cut into 8 slices. If you want to do an egg wash– beat the extra egg well, then brush an even coat of egg on each scone using a pastry brush.
8. Arrange slices on a parchment-lined baking sheet and bake for about 15-17 minutes, until golden.