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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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.
- 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
- 1 cup powdered sugar, sifted
- zest of one lemon
- 1/2 cup cream
- 1 TB lemon juice
- 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'.
- 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.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 321Total Fat: 19gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 55mgSodium: 320mgCarbohydrates: 35gFiber: 1gSugar: 13gProtein: 4g
Pin this Lemon Rosemary Scones recipe for the next time you need a fresh and lovely baked treat.
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