Roquefort and Rosemary Scone | culture: the word on cheese
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Roquefort and Rosemary Scone

Roquefort and Rosemary Scone

Caroline Schiff
These are the luxurious weekend treats you didn’t know you needed. Rich and tangy, they work with both sweet and savory accompaniments. We love them with fig jam and butter, or alongside soft scrambled eggs. Either way, you can’t go wrong.


  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon sugar
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 2 tablespoons chopped fresh rosemary
  • 6 tablespoons cold butter cut into cubes
  • 1 cup crumbled Roquefort chilled
  • 1 cup heavy cream
  • ¼ cup sour cream or full fat yogurt
  • 1 egg beaten
  • Flaky salt as needed


  • ►Preheat oven to 375°F with rack in middle.
  • ►In a large mixing bowl combine flour, baking powder, sugar, salt, pepper, and rosemary. Whisk to combine and remove any lumps.
  • ►Add butter and gently work it into the flour with your hands, pinching it into pea-sized bits. Add Roquefort and gently combine by tossing it with your hands and breaking up any big chunks. It should remain in little crumbles but get coated with flour.
  • ►Add cream and sour cream or yogurt and mix just until the dough holds together. It will be shaggy and slightly uneven in texture.
  • ►On a well-floured surface, form dough into a disc 8 inches in diameter. It will be about 1½ inches thick. Then slice it into 8 wedges, like slicing a cake.
  • ►Arrange the scones on a parchment lined sheet pan, spacing out evenly. Brush the tops with the beaten egg and finish with a little flaky salt if using.
  • ►Bake until golden brown, about 35 minutes. Allow to cool slightly before enjoying.

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