Lemon Rosemary Scones Will Melt in Your Mouth Flavor to die for herbs that are blended with the lemon will spark up any morning!
Making scones is always a little work but SO worth it when the product is done! Just don’t plan on making them an hour before church…you need more time. (Not that it happened to me or anything)
There is nothing like a fresh hot scone in the morning with my coffee and later in the day, it goes great with a cup of tea too. This recipe is one of my favorites mainly because I love the combo of lemon and rosemary.
- 3 c flour ( I needed more as mine was really wet…like bread you may have to decrease or increase your amount)
- 2 fresh lemons
- 2/3 c sugar
- 2 tsp baking soda
- 2 tsp cream of tartar
- 1/4 tsp salt
- 2 sticks cold butter
- 1 c cream or half and half
- 1 egg
- 1 tsp rosemary
- 5 c powdered sugar, sifted
- juice of one lemon
- half and half as needed for thickness
Mix flour, sugar, baking soda, cream of tartar, and salt together. Add sticks of butter and using a pastry cutter, cut until there are no big chunks. Set aside. Mix cream, egg, juice, and zest from one lemon, and rosemary. Whisk well. Gently add cream to dry ingredients and mix until nice dough forms. Place on a floured counter and roll out into a rough rectangle. Using a pizza cutter to cut making diagonals forming triangles. Place on a cookie sheet lined with parchment paper. Bake at 375 degrees for 18-20 minutes. Mix your glaze in a small bowl and when scones are slightly cool, using a fork drizzle glaze over each one…and let your mouth water waiting for the first bite!
Our family likes to decrease sugar as much as we can so I made very little of the glaze cutting recipe in half. They turned out great without so much glaze.
Love deeper, talk sweeter,