Lemon Rosemary Scones

Lemon Rosemary Scones

A lightly sweet, deliciously tangy scone with a hint of rosemary. Makes 12 Scones

Ingredients

• 2 1/2 cups flour
• 2 TB sugar
• 1 TB baking powder
• 1/2 tsp soda
• 1/2 tsp salt
• 1 stick butter, very cold cut in small pieces
• 1 cup cream
• zest of one lemon
• 2 tsp minced rosemary
• 1/4 cup lemon juice from the zested lemon

Lemon Glaze

• 1 cup powdered sugar sifted
• zest of one lemon
• 1/2 cup cream
• 1 TB lemon juice

Instructions

• Add flour, sugar, salt, baking powder, baking soda and salt to bowl of food processor and combine

• Add pieces of butter and pulse lightly until mixture resembles a coarse meal with a few larger pieces. I pulse on and off about 20 times.

• Transfer dry ingredients to a mixing bowl and add zest and rosemary.

• Make a small well in the middle of the mixture.

• Add lemon juice and toss lightly with a fork and then add the cream, tossing lightly with a fork until just combined. Do not overmix. If it is too dry and won't hold together, add a wee bit more cream...1 TB at a time.

• Transfer mixture to a flour covered surface and, using your hands, flatten into a one-inch thick rectangle approximately 5 inches by 8 inches. Cut into triangles and place on parchment lined cookie sheet.

• Cover with plastic wrap and refrigerate for at least 2 hours. These can also be frozen and kept in an airtight container until ready to bake at a later date.

• Preheat oven to 375'.

• Bake for 15 minutes, rotate and then another 15 -20 minutes until lightly browned

• Allow to cool.

• Prepare Glaze by mixing all ingredients. If glaze is too stiff, add additional cream one tablespoon at a time until it is a consistency that can be drizzled.

• Once scones are cool, drizzle the glaze over the scones.

Pics and printable recipe available at: Nourish and Nestle

bon appetit