Best Sugared Lemon Rosemary Scones Recipes
SUGARED LEMON-ROSEMARY SCONES
Steps:
- In a food processor, pulse the flour with the 1/3 cup of sugar, the rosemary, baking powder, salt and lemon zest. Add the butter and pulse until the mixture resembles coarse meal, with some pea-size pieces of butter still visible. Transfer to a large bowl and stir in the 3/4 cup of cream until a shaggy dough forms. Turn the dough out onto a lightly floured work surface and gently knead just until it comes together. Gently roll the dough into a 14-inch log, wrap in plastic and refrigerate for 1 hour or until firm. Preheat the oven to 375° and line a baking sheet with parchment paper. Slice the log into 8 rounds and transfer to the baking sheet. Brush the scones with cream and sprinkle generously with sugar. Bake for 22 to 25 minutes, until the scones are golden. Let cool slightly before serving. MAKE AHEAD The recipe can be prepared through Step 1 and refrigerated overnight.
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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