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
- 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!
Recipe adapted from Lemon Rosemary Scones – A Latte Food.
If you too love the combo of lemon & rosemary, give my recipe for Cornmeal Rosemary Cake with Lemon Fondant a try!