Sugared Lemon-Rosemary Scones

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

  • Active:
  • Total Time:
  • Servings: 8

Related Video

More Videos
How to Make Thanksgiving Waffles

Ingredients

  • 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 2015-02-26 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
Close