ROSEMARY-LEMON SCONES

Rosemary-Lemon Scones image

My wife and I enjoyed a rosemary-lemon coffee cake at a bed and breakfast many years ago. I decided to try adapting my favorite scone recipe to capture that unusual flavor combination, and we loved the results. -David Byland, Shawnee, Oklahoma

Provided by Taste of Home

Time 35m

Yield 8 scones.

Number Of Ingredients 11

Ingredients

2 cups all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
5 tablespoons cold butter
1 cup sour cream
1 large egg, room temperature
2 teaspoons grated lemon zest
1 teaspoon minced fresh rosemary
1 teaspoon coarse sugar

Steps:

In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Whisk sour cream and egg; stir into crumb mixture just until moistened. Stir in lemon zest and rosemary. Turn onto a floured surface; knead 10 times., Pat into an 8-in. circle. Cut into eight wedges, but do not separate. Place on an ungreased baking sheet. Sprinkle with coarse sugar. Bake at 400° until golden brown, 15-18 minutes. Serve warm.

Nutrition Facts : Calories 263 calories, Fat 13g fat (8g saturated fat), Cholesterol 64mg cholesterol, Sodium 395mg sodium, Carbohydrate 30g carbohydrate (7g sugars, Fiber 1g fiber), Protein 5g protein.