Lemon Rosemary Scones

Spring is springing!!  What better way to celebrate the end of a dark, cold Winter than by baking up a batch of sunny, fresh lemon rosemary scones!  Lemon & rosemary – two of my favorite tastes…and they taste even better together.  Give a try & I guarantee you’ll be singing the praises of Spring!

Ingredients

For scones:

  • 1/2 c sugar
  • 1 1/2 T lemon zest
  • 1 1/2 T fresh rosemary, chopped
  • 2 c flour
  • 1 T baking powder
  • 1/2 t salt
  • 1/2 c unsalted butter, cold & cubed
  • 1 egg
  • 1/2 c heavy whipping cream
For glaze:
  • 1-2 T fresh lemon juice
  • 1/2 t lemon zest
  • 1/2 c powdered sugar

Preheat the oven to 400 deg & butter a baking sheet or line it with parchment paper.  

To Make Scones:
In a large bowl, rub lemon zest, rosemary & sugar together with your fingers to release the oils (this increases the flavor).  Transfer to food processor & add flour, baking powder & salt.  Pulse several times to combine.
 
Add butter to food processor & pulse until flour mixture resembles coarse crumbs & butter is about the size of peas (approx 6-10 pulses).  Transfer flour/butter mixture back to large bowl.  Make a well in the center of the flour. 
 
Whisk together the heavy cream & egg.  Pour into well in center of flour/butter mixture & mix until just combined (I use my hands).  
 
Turn the dough out onto a floured surface & gently form into a flat circle, about 1/2” to 1” thick.  Cut the dough into 8 equal pieces & place evenly spread apart on the baking sheet.  Bake for 18-20 min, or until the tops are lightly golden brown.  Allow to cool for a few minutes before glazing.
 
To Make Glaze:
Whisk powdered sugar, lemon zest, & 1 T of lemon juice together.  If the glaze seems too thick, add a bit more lemon juice.  Drizzle over the top of each scone.  Let glaze set before serving.  Enjoy!
 
 
If you too love the combo of lemon & rosemary, give my recipe for Cornmeal Rosemary Cake with Lemon Fondant a try!
 

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