Lemon Rosemary Scones
A buttery-flaky scone filled with lemon and bits of fresh rosemary
Have I told you how much I LOVE lemons? I do. I REALLY-REALLY do! In truth, I’m happy just seeing them piled high in a basket or a bowl in my kitchen (especially this time of year) because they add a little bit of sunshine wherever they are!
But the very best thing about lemons is how they add SO much flavor to my recipes!
Like these light and oh so flaky-Lemon Rosemary-scones, I made for last Sunday’s brunch!
Yes, I said Lemon Rosemary! I know. I thought it sounded a bit off when I first found the original recipe years ago in one of my cookbooks.
Don’t get me wrong, I LOVE rosemary almost as much as I love lemons, but in scones?
Well, let’s just say I had my doubts, but I tried them anyway.
They weren’t all that bad, but not my favorite!
What is the key to a light and flaky scone?
You have to keep it cold so that when you put them in the oven and the heat hits those little pea-size chunks of butter your scones go POOF-and I mean POOF in a good way!
A light and fluffy way.
So I work the dough as quickly as I can (and not too much) and then in the oven they go!
And when they are done they come out like this! All golden brown and yes, light and fluffy! But the creme de la creme is that yummy lemon glaze that gets drizzled over top!
It sweet and tart and the perfect complement to the savory sweetness of the scones!
Here’s the recipe! Enjoy!
- 2 cups all purpose flour
- 1 1/2 Tablespoons organic Stevia
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 5 Tablespoons cold butter
- 1 cup sour cream
- 1 large egg slightly beaten
- 2 tsp lemon zest
- 1 tsp fresh rosemary minced
- 1 cup powdered sugar
- 1 Tablespoon Lemon zest
- 2-3 Tablespoons lemon juice
Preheat oven to 400. Combine flour, baking soda, baking powder, and salt into a large mixing bowl. Add butter and cut into flour mixture until a pea size crumb mixture forms. In a small mixing bowl combine sour cream, egg, lemon zest and rosemary. Mix well. Pour wet ingredients into dry ingredients and stir until just moistened. Pour dough out onto a well-floured surface and knead the dough for 5-10 minutes. Moving dough constantly to keep from sticking. Form into an 8-inch circle and cut into eight wedges. Place wedges on a baking sheet lined in parchment paper. Bake for 15-18 minutes. Remove from oven and allow to cool completely. Meanwhile, combine ingredients for the glaze and whisk until smooth. Pour over scones. Keep scones in the refrigerator for up to one week or freeze for 3 months.
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