• 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.