Friday, May 8, 2015

Rosemary and Lemon cream scones

These scones are delightful! After making two batches this week and sharing with friends, I knew I wanted to document this gem of a recipe and share with you!
Hope you enjoy them as much as I did.

Rosemary and Lemon cream scones
Recipe source: Here
3 cups All-purpose Flour
2/3 cups Sugar
5 teaspoons baking powder
1/4 teaspoon Salt
2 sticks butter, chilled and cut into cubes
1 large egg
1 cup heavy cream
1 tablespoon chopped rosemary
Zest Of 1 Lemon
5 cups powdered sugar
1/2 cup whole milk
Zest And Juice From 1 Lemon
1 teaspoon chopped rosemary
dash of salt
Preheat oven to 350 degrees.
Wisk together flour, sugar, baking powder, and salt.
Mix cream with egg, lemon zest and rosemary and allow to sit for 10 to 15 minutes to amp up the rosemary flavor!
Use a pastry cutter or fork to cut the butter pieces into the flour. Keep going until mixture resembles crumbs (you may use your hands to help, but try to keep the butter as cold as possible). Add wet mixture with flour mixture; stir gently with a fork until combined. Mix should be crumbly, but if it's too crumbly to work with, splash in a small amount of heavy cream.
Turn dough onto a floured surface and lightly press it together until it forms a rough rectangle. Use a rolling pin to roll into a rectangle about 1/2 inch to 3/4 inch thick.
Final rectangle should be about 18 inches by about 10 inches.
Use a pizza cutter to slice two lines top to bottom on dough. Then cut three lines across dough.
Next, cut each square/rectangle in half diagonally, to form smaller triangles.
Transfer to a parchment or baking mat-lined cookie sheet and bake for 18 minutes, removing from the oven just before they start to turn golden. Allow to cool for 15 minutes on the cookie sheet, then transfer to a cooling rack to cool completely.
To make the glaze, add lemon zest, lemon juice and rosemary into milk; allow to sit for about 10 minutes. Mix powdered sugar with the milk, adding more powdered sugar or milk if necessary to get the consistency the right thickness. Stir or whisk until completely smooth.
One at a time, carefully dunk each cooled scone in the glaze, turning it over if necessary. (If scones are warm they will crumble!)
Transfer to the cooling rack. Allow the glaze to set completely, about an hour. Scones will keep several days if glazed.

See pictures below for visual process (also, because pictures of rosemary and lemon are just plain pretty to look at).

Make your glaze.

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1 comment:

  1. Looks wonderful and I just happen to have 2 lemons!!! Thanks for the recipe!!!


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