Lemon Rosemary Scones

[Photograph: Carrie Vasios Mullins]

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


  1. 1

    Adjust oven rack to lower and middle positions and preheat oven to 425°F. Line two baking sheets with parchment paper.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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.


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