Mini Rosemary Scones

Mini Rosemary Scones

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These mini rosemary scones are cute as a button and make a sweet appetizer for a holiday party. The recipe can be easily adapted to make large scones as well.


Units Scale
  • 2 cups all-purpose flour
  • 2 Tablespoons granulated sugar
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 6 Tablespoons (90 g) cold unsalted butter, cut into cubes
  • 1 Tablespoon roughly chopped fresh rosemary (you can also use dried rosemary)
  • 1 large egg
  • 1/2 cup heavy/whipping cream
  • Heavy/whipping cream to brush the top of scones


  1. Preheat oven to 425˚F. Line a large baking sheet with parchment paper, set aside.
  2. In a large bowl mix together flour, sugar, baking powder and salt.
  3. Add cold butter and using a pastry cutter cut butter into flour mixture until it resembles small coarse crumbs.
  4. Stir in rosemary.
  5. In a small bowl whisk together egg and cream. Make a well in the middle of your flour, butter mixture. Add wet ingredients and using a fork bring dough together until ragged.
  6. Turn dough onto a work surface and using your hands bring dough together (making sure not to overwork the dough).
  7. Shape dough into a rectangle about 3/4 of an inch thick. Using a mini circle cookie cutter (approx. 1 inch in diameter) cut rounds and place on prepared baking sheet. Continue until you’ve used all the dough.
  8. Brush the tops of the scones with whipping cream and bake in the oven for 8-12 minutes or until scones have puffed up and the bottoms have browned.
  9. Remove scones onto a cooling rack and let rest for 5 minutes.
  10. Enjoy warm.


Store in a tin for up to 3-4 days. Or place in a freezer bag and freeze for up to a month.


Keywords: Mini, Scones, Biscuits, Rosemary, Savoury

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