Italian Plum-and-Parmesan Scones

Photography by Matt Armendariz / Recipe Development and Food Styling by Marian Cooper Cairns

Italian plums are most commonly associated with their dried counterpart prunes, but they are great for baking thanks to a concentrated sweetness and easy-to-remove pit. Prepare for some magic as these scones bake—the yellow-fleshed plums turn a hot fuchsia. For more plummy recipes, find our July/August issue 

5.0 from 1 reviews
Italian Plum-and-Parmesan Scones
Makes 8
  • ¾ cup (71 grams) Parmigiano-Reggiano cheese
  • 2½ cups (313 grams) all-purpose flour
  • 3 tablespoons (36 grams) granulated sugar
  • 1 tablespoon (15 grams) baking powder
  • 1 teaspoon (3 grams) kosher salt
  • ½ teaspoon (1 gram) ground black pepper
  • ½ cup (113 grams) cold unsalted butter, cubed
  • 1¼ cups (219 grams) finely chopped Italian plums
  • ½ cup (120 grams) heavy whipping cream
  • ½ cup (120 grams) whole buttermilk
  • 1 large egg (50 grams), well beaten
  • ½ cup (113 grams) unsalted butter, softened
  • 3 tablespoons (63 grams) honey
  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Using the large holes of a box grater, grate cheese.
  3. In a large bowl, stir together cheese, flour, sugar, baking powder, salt, and pepper. Using a pastry blender, cut in cold butter until mixture is crumbly. Freeze for 15 minutes.
  4. Fold plums into cheese mixture. Add cream and buttermilk, stirring with a fork just until dry ingredients are moistened. Gather mixture together, and gently knead into a ball.
  5. Turn out dough onto prepared pan, and pat into an 8-inch circle. Cut into 8 wedges; gently separate wedges about ½ inch apart. Brush with egg. Sprinkle with additional cheese and pepper, if desired.
  6. Bake until golden and centers are firm, 22 to 25 minutes. Let cool on a wire rack for 10 minutes.
  7. In a small bowl, stir together softened butter and honey. Season with salt and pepper to taste. Serve scones warm with butter mixture.


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  1. Hello, planning to try this recipe. It sounds delicious. Unfortunately, I am have a bit of trouble finding ITALIAN Plums at any local grocery or specialty markets. Are regular plums a workable substitute for the Italian. If so, are there other adjustments I would have to make as a result THANKS

    • Robert,

      Thanks for reaching out! If you cannot find Italian Plums, regular plums are a great alternative. We recommend still using 1¼ cups (219 grams) finely chopped plums for the recipe. It will be a tad bit different than using the Italian Plums but should still be delicious!
      Happy Baking!

  2. I made these yesterday as I am a huge fan of Italian “prune” plums and love to bake with them during their short season. These were delicious! I followed the recipe almost exactly but didn’t have heavy cream so I subbed with mascarpone of equal weight. I had to bake them for closer to 30 minutes, covering them with brown paper during the last five minutes. They were probably a little more moist than the ones pictured, but were absolutely divine. A wonderful Sunday morning brunch treat. I might even add more plums the next time. So happy I just happened to see this in my Bake magazines from the past year.


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