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.
Some of these are affiliate links and I will earn a small commission off of the sale of these products, but the price you are charged is not affected. You can see my full disclosure policy here.
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.
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.
Lemon Rosemary Scones
A lightly sweet, deliciously tangy scone with a hint of rosemary.
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
- 1/2 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.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 12 Serving Size: 1Amount 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.
Thanks so much for spending a few minutes of your busy day with me!
If you want to ensure you don’t miss future content, pop your email in the pale green box on the right or click here. I usually send one email weekly so I won’t inundate your inbox. I’m sensitive to an overflowing email inbox!
We will only use your email address to send you emails, no more than 1-2 weekly. In addition, you will have access to my growing library of knit & crochet patterns and other printables. Check back often as this library will continue to grow. Please know that you can unsubscribe anytime by emailing me or clicking on the “unsubscribe” link at the bottom of all emails.
And you can access many of the products I refer to on my Nourish and Nestle Amazon Page. You can access it here.
So, if you’d like to get in on the ‘subscriber benefit’ action, simply subscribe to Nourish and Nestle here or use the form on the right sidebar. It’s towards the top a bit.
I have sent all my subscribers the link to the Subscriber Benefits Library. If you missed it or misplaced it, drop me a line.
Until next time…
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.
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
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/
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
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!
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
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!
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!
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.
These look amazing!
Thanks…they are tasty treats to be sure.
Yum! Always looking for new rosemary recipes since we planted some in our garden this year. Pinning for later :). Have a good weekend!
I love scones. I love lemon. I have pinned! LOL!
You’re funny! But you also have good taste…enjoy!
Do you use heavy whipping cream? What kind of cream do you recommend? I’ve never made scones and want to try.
Hi Lynne,
I’m so sorry for the late reply. I use heavy cream.
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.
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