I recently bought some rosemary for a dinner recipe, but there’s usually too much for one recipe even in a small container. Later that day, I was talking to my sister about a lemon bread recipe I had recently made, and she said that she buys Lemon Rosemary Scones from her local bakery in Indiana and loves them. I had personally never considered this combination, but it got me thinking, so I did some research.
The Pioneer Woman is a blog that has incredible recipes and ideas, and she has a great personality – so when I found a great lemon rosemary scone recipe on there, I had to try it! Although it is fantastic as is, it does require a little more skill than some people are comfortable with, so I adjusted and adapted her recipe to make it easier for anyone to make it – and make these quickly!
These scones are full of delicious rosemary flavor, with just a hint of lemon that adds the perfect sweetness. They are definitely more savory than sweet, but they are great for any time of day! It even made me want to do a tea party, but that’ll have to be in the future. Hope you find these easy and yummy to make!
Lemon Rosemary Scones
Ingredients
Scones
- 1 1/2 cups all purpose flour
- 1/3 cups sugar
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 4 oz Unsalted Butter softened in microwave for 30 seconds
- 1/2 whole egg – beat an egg and use half
- 1/2 cup heavy cream
- 2 teaspoons rosemary finely chopped
- 3 tablespoons lemon juice
Glaze
- 2 1/2 cups powdered sugar
- 1/4 cup milk possibly a little more
- 2 tablespoons lemon juice
- 1/2 teaspoon rosemary finely chopped
- Pinch of salt
Instructions
Scones
- Preheat oven to 350 degrees.
- In a small bowl, mix cream with egg, lemon zest and rosemary and allow to sit for 10 minutes to let flavor enhance.
- In a large bowl, sift together flour, sugar, baking powder, and salt.
- Add the softened butter to the flour mixture, and mix the butter in by hand by squeezing it in. Do this lightly until the butter is fully incorporated.
- Add the cream mixture into the flour mix, and stir until just combined. If it’s too crumbly, you may need a little extra heavy cream. If it’s too wet, add a little more flour.
- Place dough onto a floured surface and lightly press it together until it forms a circle, about 1/2 – 3/4″ thick. Press down with your hands so the circle is even and flat.
- Cut the circle like a pizza, into 12 wedges. The easiest way to make this even is to cut the circle in half, and then cut each half in half, and continue until you have 12 even wedges.
- Place the wedges on a prepared baking sheet (lined with aluminum foil).
- Bake for about 18 minutes, or until they just start to get a little bit of color.
- Cool completely.
Glaze
- To make the icing, add all of the ingredients to a bowl and stir completely. If it is too thick, add a little more milk until it has the desired glaze consistency. This depends on how thick of an icing you prefer on scones.
- Carefully dip the top of each cooled scone in the glaze. Next, place each scone on a wire rack to set. I like to put aluminum foil or parchment paper until the wire rack, so when the glaze drips a bit, the clean up is easier. Note that I mean that the paper goes UNDER the rack itself – not between the scones and the wire rack. The scones set directly on the wire rack. Allow the glaze to set completely, about an hour. Scones will keep several days if glazed.
Notes
If you make this recipe, remember to tag me on Instagram @bread_andbreakfast, and use the hashtag #breadandbreakfast
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