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Lemon Rosemary Scones Recipe

These Lemon Rosemary Scones are the perfect breakfast/tea treat…or dessert for that matter. The scones are just barely sweet, perfectly tangy with lemon and then…then there’s that hint of piney freshness offered by the rosemary.

If Rosemary were a real person, they would probably have taken out a restraining order on me already. I’d be that gal holding up the poster that reads “Rosemary, you make my life complete!” with a whole bunch of ❤❤❤❤s smattered all over the sign.

I’d know exactly where Rosemary lives and would be the president of the ‘We Rosemary’ fan club. My crush on Rosemary is right up there with my past crushes on Bobby Sherman and Barry Gibb. 

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I use rosemary in my salads, on my meats, and in my appetizers. I have baked cookies with rosemary and Mrs. Meyer’s Rosemary Hand Soap sits on my kitchen counter.

A easy and reliable recipe for light, tender and crumbly Lemon Rosemary Scones with a lemon glaze; perfect for breakfast, tea, snack or dessert.
A easy and reliable recipe for light, tender and crumbly Lemon Rosemary Scones with a lemon glaze; perfect for breakfast, tea, snack or dessert.

So yeah, I have a thing for Rosemary. And one of the wonderful qualities of Rosemary is that it really plays well with others…like…oh…say…lemon! Talk about a combination that is just all ‘freshness’. Which is what I was after with these scones.

While scones are similar to biscuits, they should not be flakey like a biscuit but rather more crumbly. Their ‘on the dry-ish’ side texture makes them the perfect accompaniment with tea or coffee and with a dollop of jam or cream.

In my book, these Lemon Rosemary Scones are perfect as they are light, but crumbly and just slightly sweet…but not too sweet, which can actually be a dangerous thing. I don’t know about you, but I can’t eat too many really sweet things before I start feeling ‘bleh’…but the subtle sweetness of these make eating too many an easy thing.

A easy and reliable recipe for light, tender and crumbly Lemon Rosemary Scones with a lemon glaze; perfect for breakfast, tea, snack or dessert.

Lemon Rosemary Scones

lynn
A lightly sweet, deliciously tangy scone with a hint of rosemary.
4.43 from 14 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Refrigerated Time 2 hours
Total Time 2 hours 45 minutes
Course Baking Recipes + Tips
Cuisine American
Servings 12 scones
Calories 321 kcal

Ingredients
  

  • 3 1/2 cups flour
  • 2 TB sugar
  • 1 TB baking powder
  • 1/2 tsp soda
  • 1/2 tsp salt
  • 1 stick butter very cold, cut in small pieces
  • 1 cup cream
  • zest of one lemon
  • 2 tsp minced rosemary
  • 1/4 cup lemon juice from the zested lemon

Lemon Glaze

  • 1 cup powdered sugar sifted
  • zest of one lemon
  • 1/4 cup cream
  • 1 TB lemon juice

Instructions
 

  • Add flour, sugar, salt, baking powder, baking soda and salt to bowl of food processor and combine
  • Add pieces of butter and pulse lightly until mixture resembles a coarse meal with a few larger pieces. I pulse on and off about 20 times.
  • Transfer dry ingredients to a mixing bowl and add zest and rosemary.
  • Make a small well in the middle of the mixture.
  • Add lemon juice and toss lightly with a fork and then add the cream, tossing lightly with a fork until just combined. Do not overmix. If it is too dry and won't hold together, add a wee bit more cream…1 TB at a time.
  • Transfer mixture to a flour-covered surface and, using your hands, flatten into a one-inch thick rectangle approximately 5 inches by 8 inches. Cut into triangles and place on parchment-lined cookie sheet.
  • Cover with plastic wrap and refrigerate for at least 2 hours. These can also be frozen and kept in an airtight container until ready to bake at a later date.
  • Preheat oven to 375'F.
  • Bake for 15 minutes, rotate and then another 15 -20 minutes until lightly browned
  • Allow to cool.
  • Prepare glaze by mixing all ingredients. If glaze is too stiff, add additional cream one tablespoon at a time until it is a consistency that can be drizzled.
  • Once scones are cool, drizzle the glaze over the scones. 

Nutrition

Serving: 1gCalories: 321kcalCarbohydrates: 35gProtein: 4gFat: 19gSaturated Fat: 12gPolyunsaturated Fat: 6gTrans Fat: 1gCholesterol: 55mgSodium: 320mgFiber: 1gSugar: 13g
Keyword baking, lemon, recipe, rosemary, scones
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Pin this Lemon Rosemary Scones recipe for the next time you need a fresh and lovely baked treat.

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A easy and reliable recipe for light, tender and crumbly Lemon Rosemary Scones with a lemon glaze; perfect for breakfast, tea, snack or dessert.
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23 Comments

  1. This is my first time visiting your blog and so enjoyed this post. I love lemon and grew up eating rosemary in just about everything, the perks of having an Italian Grandmother. This recipe looks wonderful and would be perfect with te as I gave up coffee awhile back. So you had a crush on Barry Gibb well I pretty much decided at 12 I would marry him one day… LOL Enjoyed the way you shared this recipe you have a neat blog.

    1. Thanks for swinging by with your kind comments! And unfortunately, these scones are just about perfect with tea…I should know as I’ve just about polished off that batch! Rosemary and Lemon are just a flat out perfect pairing, like milk and cookies or apple and pie!

      Have a fantastic day.

      Hugs,

      Lynn

  2. Just saw your recipe for the Lemon Rosemary Scones…definitely make me think of spring, especially since we got up to several inches of heavy wet snow. Thanks…looking forward to making them/

    1. Ugh…SNOW!That’s not fun in May…I’m feeling a little sorry for you. BUT, your mouth will think it’s spring when you bite into these yummies! Enjoy.

      And hoping Mother Nature gets with the program!

      Hugs, Lynn

  3. I love scones! I feel they are a treat that isn’t too sweet. My favorite so far is orange cranberry, but I am definitely trying these. They look so good I can almost smell them! Mmmm…can’t wait, thank you!

    1. Hi Sherry, I do hope you enjoy these…they are definitely a ‘bright’ taste and oh so good with a cup of tea. Thanks so much for swinging by with your kind words and wishing you a lovely day!

      Hugs, Lynn

  4. Hi Lynn, scones are my favorite to bake and this recipe looks amazing! Love your pics and presentation too! It made me have a serious craving lol. Pinned and printed!

  5. This flavor combination sounds amazing, I love lemon and rosemary separately but I don’t think I have ever had them together in a treat. Going to have to try this one, thanks for the recipe!

  6. Your scones look delicious I love the idea of the lemon. In England are scones are always round and we slice them in half so you have 2 rounds which you then pile high with jam and clotted cream all washed down with a cup of tea.

  7. I made these last night, and my husband loves them. He’s a fan of the lemon bars, so he enjoys desserts with lemon in them. I almost prefer them without the glaze.

    1. Good Morning Lynne,

      I am so happy to hear that! We really do like them, too. The little bit of lemon is refreshing after a meal. And I agree with you, they really don’t ‘need’ the glaze at all. I guess it just makes them a bit prettier.

      Thanks so much for sharing your feedback. We thrive on comments like this.

      Hugs, Lynn

  8. Can you use heavy cream? I have leftover from another recipe and don’t want to waste it. Also I don’t have a food processor. Any suggestions on mixing that won’t take forever and give me bursitis? 🙂 Final question: I have a scone cast iron skillet can I “rest” the batter in that before cooking?

    1. HI Janice,

      You sure can use heavy cream!

      As far as making without a food processor, this is what I would do:

      In a large bowl, whisk together the flour, sugar, baking powder, soda, and salt until well combined.
      Add zest and rosemary.
      Add the cubed butter to the dry ingredients. Using a pastry blender or a fork, quickly cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. The key is to do this step quickly to prevent the butter from melting.
      Add lemon juice and toss lightly with a fork and then add the cream, tossing lightly with a fork until just combined. Do not overmix. If it is too dry and won’t hold together, add a wee bit more cream…1 TB at a time.
      Then pick up the rest of the recipe.

      And I don’t see why you couldn’t use your cast iron scone skillet!

      Enjoy!

  9. Before I try this recipe, I need to clarify the amount of cream in the glaze. Do you use one-half cup of cream to one cup powdered sugar as stated for the glaze? That would seem to be much too thin.

    1. Hi Liz,

      It is a thin glaze, but it should be 1/4 cup of cream. Thanks for catching that and I’ve corrected the recipe.

      Enjoy!

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