If you have a scone in the UK, they are cut into circles, but for me, scones are triangles, and biscuits are circles, and that is that. These are the best rosemary and white chocolate buttermilk scones, with perfect corners to bite into.

Though you can cut them into circles if you really must….

We made these in pastry school, though plain, but I did add white chocolate to mine. At the time, I thought about a rosemary addition too late (simply sprinkling it on top, but not baking it within the scone, aka basically zero rosemary flavor). I’ve righted my wrong in this recipe, though, don’t worry.

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ROSEMARY & WHITE CHOCOLATE BUTTERMILK SCONES

Let me tell you, these are some delicious scones. As the white chocolate bakes, it becomes almost caramelized on the pieces that stick out from the scone dough on the tray.

The rosemary permeates the dough in just the right way, making the flavor come through in perfect partnership with the chocolate, without overpowering the scone. Sprinkle the tops with some rosemary sugar, and you’ve got yourself the perfect bake for a yummy breakfast or afternoon tea.

How do you make rosemary sugar? Combine your granulated sugar and chopped fresh rosemary in a bowl. Rub the rosemary into the sugar for a few minutes until fragrant, to flavor the sugar with all those fresh herby oils!

inside of white chocolate rosemary scone

INGREDIENTS

Flour: Provides structure and forms the base of the scone dough.
Baking powder: Leavens the scones, making them light and tender
Sugar: Sweetens the dough and promotes golden browning.
Unsalted butter: Adds richness and creates flaky layers when kept cold.
Salt: Enhances flavor and balances the sweetness.
Eggs: Bind the ingredients together and add structure and richness.
Buttermilk: Adds moisture and tenderness while activating the baking powder for lift.
Fresh rosemary: Infuses the scones with herby flavor.
White chocolate: Adds sweetness and creamy contrast to the savory rosemary.
Egg yolk: Creates a glossy, golden finish when brushed on top.
Heavy cream: Thins the egg yolk for an even, rich glaze.

Do I need to glaze my scones before baking? Technically, no. The heavy cream and egg yolk glaze (just brushed on the top!) will give your scones a golden, bakery-style finish that’s pretty, but not a requirement.

HOW TO MAKE ROSEMARY & WHITE CHOCOLATE BUTTERMILK SCONES

In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt to evenly distribute the dry ingredients for light and tender rosemary white chocolate buttermilk scones. Add the cold, cubed butter and rub it into the flour mixture with your fingertips until the texture is very fine and no large butter pieces remain.

Stir in the finely chopped fresh rosemary so the herby flavor is evenly dispersed throughout the dough. In a separate bowl, whisk the eggs until smooth.

Create a well in the center of the dry ingredients and pour in the eggs and buttermilk. Using a dough scraper or spoon, cut through the mixture until only a small amount of loose flour remains, then gently compress the dough just until it comes together, being careful not to stretch it to prevent excess gluten development.

Turn the dough out onto your counter and press it into a square shape. Sprinkle the chopped white chocolate over the surface, fold the dough over itself, and gently press to lock the chocolate into the layers.

Flatten the dough slightly, wrap it tightly, and refrigerate for 30 minutes to firm up the butter and enhance flakiness. Chilling ensures clean cuts and a better rise during baking.

Lightly flour your work surface and the top of the chilled dough, then roll it into a rectangle just under one inch thick. Use a dough scraper or sharp knife to cut the dough into 12 even triangles for classic bakery-style scones.

Prepare the glaze by whisking together the egg yolk and heavy cream until smooth. Lightly brush only the tops of the scones and let them sit uncovered for 15 minutes to help the glaze set and create a glossy finish.

Bake at 325°F for 14-18 minutes, rotating the pan at the 10-minute mark, until the tops and edges are lightly golden. The scones should feel set and lightly crisp on the outside while remaining tender inside.

While the scones bake, combine the sugar and chopped rosemary in a bowl, rubbing them together to release the aromatic oils and create fragrant rosemary sugar. This step enhances both flavor and texture.

Immediately sprinkle the rosemary sugar over the hot scones as soon as they come out of the oven, so it adheres properly. Transfer to a wire rack and allow them to cool completely before serving.

3 reasons you’ll love these rosemary white chocolate buttermilk scones

Packed with rosemary flavor and white chocolate pools! Bye bye plain scones.
Ready to eat in under an hour! Perfect for feeding a crowd or a special brunch
Pair deliciously with a hot cup of a tea for an afternoon treat

TIPS & VARIATIONS

Avoid overworking and stretching your dough as you bring it together. This will build up the gluten and lead to dense scones. Just stop mixing once combined.
Fresh rosemary is key to the flavor in this recipe. While you can use dried for the scone dough, it won’t be quite as flavorful, but you won’t be able to make the rosemary sugar without the oils from the fresh herb.
If you prefer a different scone shape, you’re welcome to cut them into triangles, squares, or circles. If circles, just gently press the excess dough together to re-cut, but those second-cut-scones likely won’t have the same fluff
The egg and cream glaze on top is optional but highly recommended for that golden, bakery-style finish!

MAKING AHEAD & STORING

You can prepare your scone dough a day in advance, and store wrapped airtight in the fridge.

Once baked, keep your homemade rosemary and white chocolate buttermilk scones in an airtight container at room temperature for 2 days, or 3 months in the freezer. I don’t recommend storing in the fridge, since that can dry them out.

MORE ROSEMARY RECIPES

EQUIPMENT YOU’LL NEED

Prep Time 10

Cook Time 14

Total Time 45

Servings 12 scones

Course Breakfast, Dessert

Cuisine American, British

Between the sweet pockets of white chocolate to the herby flavor from the fresh rosemary, these rosemary and white chocolate buttermilk scones are sweet, herby, scone perfection. Perfect for a yummy breakfast treat or paired with your afternoon tea.

Equipment

Mixing Bowls
Spatulas
Fork
Pastry Brush
Knife
Baking Sheet
Parchment Paper

Ingredients

DOUGH

3 cups Flour
5 tsp Flour
6 tsp Baking powder
⅓ cup Sugar
5 ½ tbsp Unsalted Butter cold and cubed
½ tsp Salt
2 Eggs
½ cup Buttermilk
¼ cup Fresh rosemary finely chopped
½ cup White chocolate chips or cut into small chunks

GLAZE

1 egg yolk
2 tbsp heavy cream

ROSEMARY SUGAR

2 tsp fresh rosemary finely chopped
1 ½ tbsp sugar

Instructions

In a bowl, combine flour, baking powder, sugar, and salt.
Add cubed cold butter to the bowl and using your fingers, rub together with the dry ingredients until really fine and no large lumps of butter remain.
Stir in chopped rosemary
In a separate bowl, whisk together two large eggs
Make well in dry mix and pour eggs and buttermilk into the well
Cut through the mixture with a dough scraper and then when there is barely any loose flour at the bottom, gently compress the dough with your hand to bring it together. Avoid stretching dough, as you don’t want the gluten to build up.
Dump the dough onto your counter and press it into a square. Sprinkle with chopped white chocolate and then fold the dough over and gently compress to lock in.
Flatten slightly and wrap up tightly. Refrigerate 30 minutes.
Lightly dust the counter with flour, place down chilled dough, and lightly flour the surface of the dough before rolling it into a rectangle just under an inch thick
Use your dough scraper or a knife to cut into 12 right triangles
In a bowl make your glaze, beating together your yolk and heavy cream
Lightly brush only the tops of your cut scones with the glaze and leave uncovered to dry for 15 minutes
Bake at 325°F for 14-18 minutes. Rotating the pan once at the 10-minute mark, baking until lightly golden around the top and edges
Make your rosemary sugar while the scones are baking, combining sugar and chopped rosemary into a bowl and rubbing the rosemary into the sugar for a few minutes, working to blend the oils from the herbs into the sugar.
Sprinkle rosemary sugar over scones immediately once scones come out of the oven
Transfer the scones to a wire rack to cool completely
Enjoy!