SUGARED LEMON ROSEMARY SCONES
Steps:
- In a food processor pulse the flour with 1/3 cup sugar, rosemary, baking powder, lemon zest Add the butter and pulse until mixture resembles coarse meal with some pea sized pieces of butter still visible Transfer to large bowl and stir in the 3/4 cup of cream until a shaggy dough forms Turn dough out onto lightly floured surface and gently kneed just until it comes together Gently roll dough into a 14 inch log, wrap in plastic and refrigerate 1 hour till firm or overnight Preheat oven to 375F and line a baking sheet with parchment paper Slice the log into 8 inch rounds and transfer to baking sheet Brush scones with cream and sprinkle generously with sugar Bake for 22-25 mins until golden Let cool slightly before serving
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