bohemianwanderer – These mini parmesan, apple, and rosemary scones are not only delicious but delightfully fluffy, thanks to one secret ingredient: cream cheese. Inspired by the texture of rugelach, this recipe swaps out most of the butter for cold full-fat cream cheese. The result is a tender, melt-in-the-mouth crumb that pairs perfectly with the savory parmesan and fragrant rosemary.
The scones are also ideal for cooking with children. Even a toddler can help from start to finish, whether gathering herbs, stamping dough, or brushing egg wash. It’s a relaxed and rewarding kitchen activity—just be prepared for your dog to show up when the cheese comes out. These are perfect served warm with a generous swipe of cold salted butter or spreadable soft cheese like Boursin. They’re ideal for snack tables, light lunches, or tucked into a picnic basket.
Ingredients and Preparation Overview
These scones are simple to prepare and come together in just a few steps. Here’s what you need:
For the Scone Dough
- 25g cold butter, cubed
- 100g cold full-fat cream cheese
- 100g parmesan, roughly chopped or broken into small pieces
- 300g plain flour, plus extra for dusting
- 2 scant teaspoons baking powder
- 1 teaspoon sea salt
- 2 rosemary sprigs, finely chopped
- 1 medium apple, grated
- 1 egg
- 50ml milk
For the Topping
- 1 egg, beaten
- 50g finely grated parmesan
- A few small rosemary sprigs (optional)
To begin, preheat your oven to 200°C (180°C fan) or 390°F (gas mark 6). Line a baking tray with parchment paper. Place the butter, cream cheese, parmesan, flour, baking powder, salt, and chopped rosemary into a food processor. Blend the ingredients until the mixture resembles fine breadcrumbs. In a separate bowl, whisk together the grated apple, egg, and milk. Pour this mixture into the food processor. Pulse briefly until the dough just comes together. Avoid over-mixing. You’re now ready to shape and bake the scones.
Shaping and Baking the Scones
Lightly flour a clean surface and tip the dough out. Pat the dough down with your hands until it’s evenly 2cm thick. Use a mini round cutter to stamp out circles and place them on a lined baking tray. Gather any leftover dough, reshape, and continue cutting until all dough is used. You should have around 30 mini scones in total.
Brush each scone with the beaten egg. Scatter grated parmesan over the tops and, if desired, add a tiny rosemary sprig for garnish. Bake for 15 minutes or until golden and fully cooked through. If you use a larger cutter, allow a few more minutes—check at 18 minutes for doneness. Transfer to a wire rack to cool slightly before serving.
Serving Suggestions for Maximum Flavor
These mini scones are best served warm, straight from the oven. Their fluffy interiors pair beautifully with cold salted butter, which melts slightly into the crumb. For a richer option, try serving with soft herbed cheeses like Boursin or a whipped cream cheese spread.
They also work well at room temperature, making them perfect for sharing at garden parties, afternoon teas, or as savory picnic fare. Store in an airtight container and rewarm in a low oven if needed. Their small size makes them ideal finger food, whether for children’s lunches or elegant entertaining.
A Versatile Bake for All Occasions
These mini parmesan, apple, and rosemary scones offer the perfect balance of savory and subtly sweet. They are incredibly forgiving to make and invite creative adjustments—swap herbs, try different cheeses, or add chopped nuts for texture.
The use of cream cheese ensures consistent fluffiness, even with minimal effort. Whether baking solo or with little helpers, this recipe invites hands-on fun and ends with irresistible results. As a bonus, this bake caters to both kids and adults alike. From backyard snacks to festive trays, it’s a reliable recipe worth revisiting.
