Parmesan Rosemary Scones

For these wonderfully delicious and fragrant little triangles of awesomeness, you will need the following:

2 cups of self rising flour
pinch of salt
teaspoon of baking powder
2 teaspoons of chopped rosemary
1/4 cup of grated parmesan
1/4 cup of unsalted butter, chopped and chilled
2/3 cup of milk
egg wash

Sift together your flour, salt, and baking powder in a bowl.  Stir in the rosemary and parmesan cheese.  Add in your cold butter.  Now grab a big handful of flour and butter and rub your hands together.  You want to break up the butter and incorporate it into the flour.  Keep going until the butter is pea-sized chunks.

Now add the milk and stir with a spoon or use your hands.  You will end up with a sticky dough. Drop the dough onto a floured surface and knead very gently.  Roll or flatten the dough until it is about 1/2 - 3/4 inch thick.  You can either use a circle cutter or cut the dough into triangles.  I was taught in school that scones were triangle shaped.  You can cut them into hexagon shapes if it makes you happy!

Brush the scones with egg wash before placing them in the oven.  Bake at 350 degrees for about 15 minutes or until golden brown on top.

Parmesan Rosemary Scones - Print Recipe