Pioneer Woman's Lemon Rosemary Scones
Breads, Breakfast, Desserts

Perfect Cream Scones – Cookbook Club Reviewers

Have I got some awesome recipes for you this week! This month the Cookbook Club Reviewers decided to review The Pioneer Woman Cooks: A Year of Holidays: 140 Step-by-Step Recipes for Simple, Scrumptious Celebrations by Ree Drummond. Each of us were supposed to make two recipes from the cookbook and write about it. I know I wasn’t the only one that made more than two. Link ups to some of the other reviews are below as well as a chance to win your very own copy of the book, so be sure to check that out. First recipe up is Perfect Cream Scones. In the book she also offers variations for Lemon Rosemary Scones and Maple Bacon Scones. I ended up making all three! Pioneer Woman's Maple Bacon Scones When I posted this picture in my Photo A Day group for the prompt “gather” one member said she thought scones sounded intimidating to make. Perfect Cream Scones ingredients Trust me, these are so easy a 6 year old can make them, as well as a huge mess in my kitchen. And have a monumental meltdown when he added the egg to the dry ingredients instead of mixing it with the cream first. Oops! egg added to dry ingredients Sigh! Gotta love teachable moments. He kept begging to take the egg out or start over. It took me some time to calm him down and convince him all we had to do was make sure everything got nice and mixed and it would be okay. All the while I was secretly wondering if the egg was going to soak into the flour and clump up, but I kept that part to myself. They came out just fine! But, you probably want to make sure to follow the directions below. I made some into Maple Bacon for my neighbors that were kind enough to lend us an air mattress for when the family stayed over last week, as well as letting us invade their yard to play on their giant trampoline and swim in the pool. Pioneer Woman's Maple Bacon Scones   And I made some into Lemon Rosemary for my son’s new teacher and aide. Pioneer Woman's Lemon Rosemary Scones - I tried both of those as well as one plain one, just for comparison sake. Oh the sacrifices I make for you readers. They were all fabulous! But, I have to admit, the Lemon Rosemary was my favorite. Probably an unfair comparison because it is one of my favorite flavor combinations in general.

Besides the scones I also made Scalloped Potatoes with Ham. All 140 of the recipes in the book looked incredible, with gorgeous step by step photos. As well as photos of her ranch and family and dogs. And humor on every page. Seriously, even if you don’t make a single recipe this is still a great read.

It is not necessarily a cookbook to peruse if you are dieting. All of the recipes are homey comfort foods at their finest (translation, heavy use of cream, butter and sugar). But it is a book of “Holiday Recipes”. Comfort, homey, fattening should be expected since these shouldn’t be everyday eats. Though I could eat these scones every day.

If you do not already own this book, you really want to enter the giveaway. Follow me, follow the other awesome bloggers, maybe win a great cookbook.

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Perfect Cream Scones

Serves 24
Meal type Breakfast, Dessert
From book The Pioneer Woman Cooks: A Year of Holidays: 140 Step-by-Step Recipes for Simple, Scrumptious Celebrations
Cream Scones, delicious on their own or topped with a glaze such as Maple Bacon or Lemon Rosemary.



  • 3 cups all-purpose flour
  • 2/3 cups sugar
  • 4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup cold unsalted butter (cut into pieces)
  • 1 cup heavy cream
  • 1 Large egg

lemon rosemary version

  • 2 lemons
  • leaves from 2 rosemary sprigs (finely minced)
  • 5 cups powdered sugar (sifted)
  • 1/2 cup milk (or more for thinning)

maple bacon version

  • 5 cups powdered sugar (sifted)
  • 1/2 cup milk (or more for thinning)
  • 2 tablespoons maple extract
  • 8 thin slices bacon (fried crisp and chopped)


Instead of the Lemon Rosemary or Maple Bacon versions, you can add fruit, nuts, chocolate chips, etc. to the dough before baking.


Preheat oven to 350 degrees.
Sift flour, sugar baking powder and salt with a sifter or fine mesh strainer into a large bowl.
cream scones sift dry ingredients
Use a pastry cutter or two forks to cut the butter into the dry ingredients until crumbly.
cream scones - use forks to cut in butter
Measure cream and add egg. Whisk to combine. (Note: if making Lemon Rosemary Scones add zest of one lemon and half of the chopped rosemary)
Drizzle the cream mixture over the dry ingredients and stir gently just until combined. Press the mixture into a ball.
Cream Scones - combine wet and dry ingredients
On a floured board press dough into a rectangle shape then roll to about 1/3" thick. Try to keep it in a rectangle shape.
Use a pizza cutter or sharp knife cut into 12 rectangles, then cut those rectangles in half to form 24 triangles.
cut scones into triangles
Transfer to a baking sheet and bake for 18 minutes until just turning brown. Serve plain, with jam/jelly or glaze with one of the following two glazes
cream scones cooling
Lemon Rosemary Scones: Be sure to add zest of one lemon and half of the rosemary to the cream as listed above. Combine powdered sugar and milk in a large bowl. Add the juice of one lemon, zest from one lemon and the rest of the minced rosemary.

When scones are cooled dunk in the glaze to cover completely and place on a cooling rack until glaze is set.
Pioneer Woman's Lemon Rosemary Scones -
Maple Bacon Scones: Combine the powdered sugar, milk, maple extract and salt and stir until smooth. When scones are cooled drizzle 1-2 tablespoons of glaze on each scone. Sprinkle chopped bacon on top. Allow glaze to set completely before serving.
Pioneer Woman's Maple Bacon Scones

And if you want more Ree Drummond holiday happiness,   
Until next time, happy eating. ~Audrey

15 thoughts on “Perfect Cream Scones – Cookbook Club Reviewers”

  1. I love, love scones and these look amazing! Saying hello from the Wednesday Round-up and so glad that I did for this amazing recipe! 🙂

  2. Yum! These look so delicious. I’d love a plate of them with a big mug of coffee or tea. Thank you for linking at the In and Out of the Kitchen Link Party. Hope to see you again next week.

  3. Lemon and Rosemary sound good, i’ll have to remember those flavours next time we make a batch. Thanks for sharing with us for Sunday Brunch xx always nice to see your creations x

  4. YUM- pretty much anything Ree makes is fantastic in my book. Love the sound of these! Thanks so much for linking up at Snickerdoodle Sunday and I hope you’ll come back this week with new project posts!

    Sarah (Sadie Seasongoods)
    Sarah R. recently posted…Flour Power Spool JewelsMy Profile

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