Sugared Lemon-Rosemary Scones

These tender, fragrant scones are especially easy to make because you roll the dough into a log, then slice.

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  • Servings: 8

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  • 2 1/4 cups all-purpose flour
  • 1/3 cup sugar, plus more for sprinkling
  • 2 tablespoons finely chopped fresh rosemary
  • 1 tablespoon baking powder
  • 3/4 teaspoon kosher salt
  • Finely grated zest of 1 lemon
  • 1 1/2 sticks cold unsalted butter, cubed
  • 3/4 cup heavy cream, plus more for brushing

How to make this recipe

  1. In a food processor, pulse the flour with the 1/3 cup of sugar, the rosemary, baking powder, salt and lemon zest. Add the butter and pulse until the mixture resembles coarse meal, with some pea-size pieces of butter still visible. Transfer to a large bowl and stir in the 3/4 cup of cream until a shaggy dough forms. Turn the dough out onto a lightly floured work surface and gently knead just until it comes together. Gently roll the dough into a 14-inch log, wrap in plastic and refrigerate for 1 hour or until firm.

  2. Preheat the oven to 375° and line a baking sheet with parchment paper. Slice the log into 8 rounds and transfer to the baking sheet. Brush the scones with cream and sprinkle generously with sugar. Bake for 22 to 25 minutes, until the scones are golden. Let cool slightly before serving.

Make Ahead

The recipe can be prepared through Step 1 and refrigerated overnight.

Contributed By Photo © Nicole Franzen Published March 2015

507985 recipes/sugared-lemon-rosemary-scones 2015-02-26T23:44:52+00:00 Erin French baking|christmas|easter|holiday-open-house|mothers-day|thanksgiving|breads-rolls-and-muffins|desserts|8|make-ahead|staff-favorite|vegetarian|afternoon-tea|breakfast|brunch march-2015 recipes,sugared-lemon-rosemary-scones 507985

Aggregate Rating value: 4

Review Count: 5

Worst Rating: 0

Best Rating: 5

Author Name: FlorAngel

Review Body: Can I use full fat milk? How about if I'm lactose intolerant? Is there any other substitute for milk or in place of heavy cream?

Review Rating: 4

Date Published: 2016-06-23

Author Name: erdainnkeeper

Review Body: Absolutely the BEST scone recipe. I use it often in my bed & breakfast, sometimes with lemon/rosemary, and sometimes with other flavors. My guests always ask for the recipe, and I send them home with the link. Thanks for making me look like a savvy innkeeper!

Review Rating: 5

Date Published: 2016-06-21

Author Name: theEarthChildx

Review Body: By the way, will this work with orange rather than lemon?

Review Rating: 5

Date Published: 2016-06-23

Author Name: Eveygo

Review Body: When I think of scones I think of something so hard to bake but actually I learned that a cake is much harder than scones. I want to experiment more like this. This is so cool! Thanks for the amazing recipe!

Review Rating: 5

Date Published: 2016-06-23

Author Name: shoeman26

Review Body: It's terrible. Don't want that recipe! too fattening.

Review Rating: 1

Date Published: 2016-06-22