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–+ servings

Lemon Rosemary Scones

lynn
A lightly sweet, deliciously tangy scone with a hint of rosemary.
4.43 from 14 votes
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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

Equipment

Ingredients
 
 

  • 3 1/2 cups pastry flour can substitute all-purpose Chilled is always good! Measure by scoop and level method. (Note 1)
  • 2 TB sugar
  • 1 TB baking powder
  • 1/2 tsp soda
  • 1/2 tsp salt
  • 1/2 cup frozen butter grated (keep grated butter in freezer until ready to use)
  • 1 cup cream chilled
  • 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...one tablespoon 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 (191℃)
  • 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. 

Notes

Note 1 Scoop and Level Method of Measuring Flour:
 
The “scoop and level” method is a common way to measure flour accurately when baking, which is essential for achieving the best results. Here’s how to do it:
 
  1. Scoop: Use a spoon to fluff up the flour within the container. Then, use a scooping tool, like a spoon or a scoop, to overfill your measuring cup.
  2. Level: Once you’ve filled your measuring cup, take the back of a knife (or any straight-edged utensil) and level off the flour. This means you’ll sweep across the top of the measuring cup to remove the excess flour so the flour is even with the top edges of the measuring cup.
Resist packing the flour into the cup or tapping the sides of the cup, as this will lead to more flour than your recipe intends, potentially making your baked goods too dry or heavy. The “scoop and level” method aims for a light filling of the measuring cup for a more accurate measurement. By using the “scoop and level” method, you can ensure that you’re using the correct amount of flour for your recipes, improving the outcome of your baked goods.

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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