Sugared Lemon-Rosemary Scones

These are great. They will flatten if you make the dough too wet, so don't add too much cream. The one problem I experienced is the scone crumbles when you try to split it (even after letting it cool some).

I forgot to add, I made 12 scones, not 8 as suggested and baked them for about 20-21 minutes.

the flavor of these is amazing, however they flattened out and look more line a crumpet. i went by the book and chilled them well beforehand.

So, I chilled mine as directed but they melted and spread into something like a scone cookie. Still tasty (somehow simultaneously moist and crumbly) but not very pretty. Any thoughts on what might have gone wrong?

I have a really fantastic scone recipe that I've used for years. Thought it was the best. I was wrong. THIS is the best. I can find no fault in these scones - they're perfect. Thank you for this recipe!

Love this recipe! I’ve already made it several times. I love that you can make the dough ahead and bake whenever the you get the urge for homemade scones. It also makes a great base for strawberry shortcake. Just take a warm scone, split it in half and fill it with sweetened sliced strawberries and whipped cream. Delish!!

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

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!

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?

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