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
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.
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!
I ate mine with honey and lemon curd. Delicious!
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:
- 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.
- Zest the lemon into the dry mixture, add the finely chopped rosemary.
- 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.
- 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.
- 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.
Have a safe, delicious, and relaxing Superbowl Sunday everyone!