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!

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!

Hi Lynne,

I’m so sorry for the late reply. I use heavy cream.

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

Thanks…they are tasty treats to be sure.