Lemon Rosemary Scones
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Servings: 8
Ingredients:
Lemon Rosemary Scones:
1/2 cup granulated sugar
1 1/2 Tbsp lemon zest*
1 1/2 Tbsp fresh rosemary, chopped*
2 cups all-purpose flour
1 Tbsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, cold and cubed
1 egg, large
1/2 cup heavy whipping cream, plus more for brushing
Lemon Glaze:
2-3 Tbsp fresh lemon juice
1 tsp lemon zest
1 cup powdered sugar
Directions:
Preheat the oven to 400 degrees and line a baking sheet with parchment paper (or coat with baking spray). Set aside.
Scones:
In a large bowl (or the bowl of a standing mixer), rub lemon zest and rosemary into the granulated sugar until combined (this helps the lemon and rosemary oils to release, making the scones extra flavorful).
Add flour, baking powder, and salt to the sugar. Mix until combined.
With a fork or pastry cutter (or with a standing mixer), work the butter into the flour mixture until the mix resembles coarse crumbs and the butter is about the size of peas.
Whisk together the heavy cream and egg. Slowly mix the wet ingredients into the flour mixture, mixing until the dough comes together.
Turn the dough out onto a floured surface and gently form it into a flat circle, about 1/2” to 1” thick. Cut the dough into 8 equal pieces and place evenly spaced apart on the baking sheet.
Brush the tops of each scone with heavy cream.
Bake for 18-20 minutes, or until the tops are lightly golden brown.
Allow to cool for a few minutes.
Glaze:
Whisk powdered sugar, lemon zest, and 2 Tbsp of lemon juice together. If the glaze feels too thick, add in the remaining Tbsp of lemon juice.
Drizzle over the tops of each scone.
Let the glaze set before serving.
Notes:
*You can add more lemon zest and rosemary, if desired.
Storage Tips:
Store these in an airtight container at room temperature for a couple of days, or store them in the fridge in an airtight container.
If you plan to freeze, I suggest freezing them without the glaze. Let them thaw in the fridge overnight, or heat them in the microwave, or reheat them in the oven. Then add the lemon glaze.
Make Ahead Tips:
If you need to make this lemon rosemary scone recipe ahead of time, there are a couple of options:
-Make the dough and cut it into triangles. Freeze the unbaked scones in an airtight container. Once ready to bake, you can bake them from frozen, or you can let them thaw in the fridge overnight and then bake.
-Or, you can bake the scones and freeze them baked (as mentioned earlier). Once ready to eat, let them thaw and reheat in the oven or the microwave. Then top with the glaze.
Quick and Easy Tips for Making the Best Lemon Rosemary Scones:
Sugar: Rub the lemon zest and rosemary into the sugar. You might be tempted to skip this step, but it really is important not to because it adds extra flavor. The sugar releases the oils of the lemon zest and rosemary, which will make the scones significantly more flavorful.
Brush with Cream: Brushing the scones with cream will give them a nice color on top as they bake. You can use an egg wash instead, if you’d prefer.
Lemon Glaze: You don’t have to top the rosemary lemon scones with lemon glaze, but I highly suggest it. It adds extra sweetness, and it locks in the moisture of the scones.
Shape: I like to pat the dough into a circle and cut it into triangles, but you can cut the scones into squares, use a biscuit cutter to cut the scones into circles, or you can make mini scones by cutting the scones into squares and then cutting those squares into triangles.
Lemon Zest and Rosemary: Make sure you truly measure. Oftentimes it feels like you’ve zested enough lemons, but you may not have enough. Additionally, you can definitely use more than what is stipulated in the recipe, if desired. However, you don’t want to overpower the flavors either.
Recipe courtesy of A Latte Food.com
