Easy Lemon Rosemary Scones from scratch

I’ve been scone crazy lately. There’s something about a cold New England kitchen in the morning that’s perfect for cutting butter into flour, to achieve the perfect flaky pastry. Then there’s also something about a warm oven + just the pantry basics that puts to rights the end-of-week bareness that plagues my refrigerator.

Scones are a favorite of mine because (like pancakes, another weekend breakfast staple!) there are endless variations from a simple starting recipe, so it’s easy to incorporate what you have on hand. Recently, I had lemons and a variety of fresh herbs: a great combination! I tried growing my own herbs once…but let’s just say that didn’t go too well. Now I just buy them fresh and dry the the extra to save for later, works great! I was pretty happy with the lemon rosemary scones that emerged from

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These scones were unbelievably fluffy and delicious, with just the right hints of lemon and rosemary flavor. I sprinkled them with rosemary finishing salt for an extra salty touch, because I enjoying mixing sweet and salty flavors, but that’s certainly not for everyone. My husband scraped it off, and they were delicious anyway. I bet they’d be killer topped with turbinado sugar instead, or sprinkled with a lemon sugar glaze.

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These scones are super straightforward to make, I adapted this recipe from “Best Ever Scones” from Southern Living. They are a great pre-Superbowl snack before the serious eats come to play! A savory version would be delicious too, like bacon cheddar, or scallion!

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I ate mine with honey and lemon curd. Delicious!

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Easy Lemon Rosemary Scones from Scratch: 

  • 2 cups all-purpose flour
  • 3 Tbsp sugar
  • 1/4 tsp salt
  • 1 Tablespoon Baking Powder
  • 1 stick of unsalted cold butter, cubed (1/2 cup)
  • 1 cup + 3 Tbsp light cream or milk of choice
  • zest and juice of 1 lemon
  • 1 tsp finely chopped rosemary

Directions: First, Preheat oven to 450 degrees, then:

  1. Combine flour, salt, sugar, and baking powder in a large bowl. Add the cubed butter, and use a pastry cutter or your fingers to combine until the butter is finely incorporated and the mixture is grainy, the butter chunks should be about the size of peas.
  2. Zest the lemon into the dry mixture, add the finely chopped rosemary.
  3. In a separate bowl, add the juice of 1 lemon to 1 cup of cream. The cream should curdle and become thick, like yogurt. Add this to the dry ingredients, and stir until just combined, a dough should form. Add the 2-3 tbsp of extra cream as needed, so the dough sticks together and you can form it into a ball.
  4. Transfer the ball of dough to a baking sheet with parchment paper or a baking mat. Shape into roughly an 8-inch disc, cut into eighths, and brush with a little of the remaining cream mixture, then sprinkle with finishing salt.
  5. Bake at 450 degrees for 13-15 minutes, until golden brown.

I loved these so much, I made a variation using actual Greek yogurt instead of cream+ lemon, and adding a bunch of blueberries, here is the finished product drizzled with a sugary lime glaze. Pure heaven.

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Have a safe, delicious, and relaxing Superbowl Sunday everyone!

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7 thoughts on “Easy Lemon Rosemary Scones from scratch

  1. Looks good, Siobhan! Might have to make these add I happen to have some lemons sitting around. Where food yoy find the rosemary salt? And how do you dry the herbs…I always run into that problem with buying herbs at the store, it’s always way more than I actually need.

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    • Yes, the salt was a gift so unfortunately I don’t know where it was from. For the herbs, I hang them upside down in a bunch until they look dry and are brittle. Then I stick them in an empty spice container whole or roughly chopped. It worked great with sage and rosemary, I’m trying thyme next.

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  2. Pingback: Food on Friday # 20 Sweet Stuff | JackCollier7

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