Indulgent and aromatic, these Lemon Rosemary Scones are the perfect treat to elevate your morning cup of coffee or afternoon tea.
With a delicate balance of zesty lemon and herbal rosemary, these scones are the ultimate combination of sweet, lemony tang and herbal goodness wrapped up in a creamy scone.
Ready to learn more? Grab your apron and read on to impress your taste buds.
Some people say scones are just a British version of biscuits with more fat. There is some truth to that, but the development would have been the opposite way. Americans adapted the scones they grew up with into American biscuits.
Scones usually have added eggs and more liquid than biscuits which makes them tender and crumbly instead of flaky like biscuits. Get a more detailed explanation of the differences at King Arthur Flour.
This scone recipe is based on one by Ree Drummond from The Pioneer Woman Cooks: A Year of Holiday. I use the basic scone recipe to create new scone variations often: different fruit, herbs, spices, etc.
Tricks for making scones
In order to get the tender crumb of a classic scone, less is more. First mix the fat into the flour. It should look somewhat like sand. Unlike biscuits, you don't need to leave bits of butter.
The next key step, is to add the cream and egg mixture just until the flour is wet and comes together. DO NOT OVERMIX. This will make them tough.
Ingredients for Lemon Rosemary Scones
Scones use basic baking ingredients you probably have in your kitchen:
- all purpose flour (I have never tried with a GF substitute)
- sugar both granulated and powdered
- unsalted butter
- heavy cream
- milk (optional, or more heavy cream)
- egg
- fresh lemons
- fresh rosemary (or other herbs like basil, tarragon, thyme)
- baking powder, salt
Scones really need the fat to achieve the proper texture. You can go with a lighter cream if desired, even using dairy substitutes. Just know the scones may not be as tender.
Recipe
Ingredients
Scones
- 3 cups all-purpose flour
- ⅔ cups sugar
- 4 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup cold unsalted butter (cut into pieces)
- 2 medium lemons
- leaves from 2 rosemary sprigs (finely minced)
- 1 cup heavy cream
- 1 large egg
Glaze
- 5 cups powdered sugar (sifted)
- ½ cup milk (or more for thinning)
Instructions
- Preheat oven to 350℉.
- In a mixing bowl, whisk together the flour, sugar, baking powder and salt.3 cups all-purpose flour, ⅔ cups sugar, 4 teaspoons baking powder, ¼ teaspoon salt
- Use a pastry cutter or two forks to cut the butter into the dry ingredients until crumbly.1 cup cold unsalted butter
- Zest the lemons and finely mince the rosemary leaves.2 medium lemons, leaves from 2 rosemary sprigs
- In a small bowl (or a 2 cup measuring cup) whisk together cream, egg, half of the lemon zest and half of the rosemary.1 cup heavy cream, 1 large egg
- Drizzle the cream mixture over the dry ingredients and stir gently just until combined. Press the mixture into a ball.
- On a floured board press dough into a long rectangle about ½ inch thick.
- Use a pizza cutter or sharp knife cut into 12 rectangles, then cut those rectangles in half to form 24 triangles.
- Transfer to a baking sheet and bake for 18 minutes until just turning brown. Remove scones to a cooling rack.
Lemon Rosemary Glaze
- In a medium bowl, combine powdered sugar, the juice of one lemon, and the remaining lemon zest rosemary. Thin with milk as needed.5 cups powdered sugar, ½ cup milk
- When scones are cooled dunk in the glaze to cover completely and place on a cooling rack until glaze is set.
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more scones
Until next time, happy eating!
~Audrey
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