Tender scones are flavored with lemon juice and zest and given a hint of piney flavor with rosemary.
About the author: Carrie Vasios Mullins is the editor of Serious Eats: Sweets. She likes to peruse her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios
Lemon Rosemary Scones
About This Recipe
|Yield:||makes about 12 3-inch scones|
|Active time:||20 minutes|
|Total time:||35 minutes|
|Special equipment:||food processor, rolling pin, baking sheet, parchment paper, 3-inch biscuit cutter|
|This recipe appears in:||Wake and Bake: Lemon Rosemary Scones|
- 2 cups all purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup plus 1 tablespoon sugar
- 1 tablespoon lemon zest
- 1 tablespoon chopped fresh rosemary
- 5 tablespoons cold unsalted butter, diced
- 2/3 cup sour cream
- 1 tablespoon milk
- 2 tablespoons freshly squeezed lemon juice from 1 lemon
- 1 egg beaten with 1 teaspoon water, for egg wash
- Sugar, for garnish
Adjust oven rack to lower and middle positions and preheat oven to 425°F. Line two baking sheets with parchment paper.
In the bowl of a food processor, combine flour, baking powder, and salt and pulse 3 times to combine. Add sugar, lemon zest, and rosemary and pulse 3 times to combine. Add diced butter to food processor and pulse until butter is the size of peas, about 5 pulses.
Add sour cream, milk, and lemon juice and pulse until dough comes together into a ball. Lightly flour a clean work surface. Remove dough from food processor and roll out to 1/3-inch thickness. Use biscuit cutter to cut rounds from the dough and transfer scones to baking sheets. Reroll and repeat with remaining dough as necessary.
Brush tops of scones with egg wash and sprinkle with sugar. Bake until golden at the edges, about 15 minutes. Transfer to a wire rack to cool for at least 5 minutes. Serve warm or at room temperature.