Description
Parmesan Scones are flaky, buttery, and packed with rich savory flavor, making them perfect for breakfast or brunch. With a tender crumb and golden crust, these easy-to-make scones deliver bakery-quality results in under 30 minutes.
Ingredients
- 2 cups all-purpose flour (250 g)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 cup unsalted butter, very cold and cubed (113 g)
- 1 cup freshly grated Parmesan cheese (100 g)
- 3/4 cup cold heavy cream (180 ml)
- 1 large egg
- 1 tablespoon milk (for brushing tops)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, salt, black pepper, and garlic powder.
- Add cold cubed butter and cut into the flour mixture using a pastry cutter or fingertips until coarse crumbs form.
- Stir in grated Parmesan cheese.
- In a small bowl, whisk heavy cream and egg. Pour into dry ingredients and mix gently until just combined.
- Turn dough onto a lightly floured surface and pat into a 1-inch thick circle.
- Cut into 8 wedges and place on prepared baking sheet.
- Brush tops lightly with milk.
- Bake 15–18 minutes until golden brown and crisp at edges.
- Cool slightly and serve warm.
Notes
- Keep butter very cold for flaky layers.
- Avoid overmixing to prevent dense texture.
- Store at room temperature for up to 2 days or refrigerate for up to 5 days.
- Freeze baked or unbaked scones for up to 2 months.
- Reheat in the oven for best texture.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 320 kcal
- Sugar: 1 g
- Sodium: 360 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 75 mg
