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
- 1/4 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
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