Lemon Rosemary Scones

Lemon Rosemary SconesI’m not a big baker. Mainly because I’m not a big sweets person. My sweet tooth is like, “meh…”  I’d rather eat cheese. My husband’s the baker in this family, but I had told my co-workers that I’d bring in a homemade treat for our Monday morning managers meeting, so come Sunday afternoon, I was a hunt for something to make.  Unlike me, they have sweet teeth, so I decided to bring some scones. Since it’s an 8:30 am meeting, I needed something that was   breakfast-y.  Scones it was!

Lemon Rosemary SconesI decided on Rosemary Lemon scones because, well I found it on the Pioneer Woman’s website and they looked amazing. And mainly, I had everything needed to make them already and I was too lazy to walk down the street to the store. At least I thought I did. After I started, I made asked really really nicely, that my handsome husband go to the store for me.  Twice.

Anyway… I started the scones by sifted together flour, sugar, salt, and baking soda.

Lemon Rosemary SconesThen I cubed some butta.

Lemon Rosemary SconesAnd then added the butter cubes to the flour mixture and cut it in with a pastry cutter until the dough was nice and crumbly.

Lemon Rosemary SconesOh yeah, before I did all that, I mixed heavy cream with rosemary and lemon and let that sit for about 10 minutes to let all the flavors meld into the cream. Then I added it to the flour butter mix.

Lemon Rosemary SconesAnd mixed and kneaded it until it was a smooth sllliiggghhttllyyy tacky dough.

Lemon Rosemary SconesRolled ‘er out, cut her into squares then triangles,

Lemon Rosemary Scones

and put her on parchment paper for the oven.  I don’t know why I personified the dough, but it’s totally a lady. Maybe it’s because scones are classy. Like a lady.

Lemon Rosemary Scones

18 minutes later, they were done! Pay no attention to my inability to cut equal or even triangles…

Lemon Rosemary SconesThe frosting helped.

Lemon Rosemary SconesLeave it to the Pioneer Woman to completely submerge her scones in frosting instead of a measly little drizzle.

Lemon Rosemary Scones

These were really good. Like for real. A wonderful lemon flavor with a hint of rosemary and not too dry or too moist and just the right amount of crumble.  It’s time again for Angie’s Fiesta Friday; I’m excited to bring these to share with the group!

Rosemary Lemon Scones
Yields 24
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Prep Time
20 min
Cook Time
18 min
Total Time
38 min
Prep Time
20 min
Cook Time
18 min
Total Time
38 min
  1. • 3 cups All-purpose Flour
  2. • 2/3 cups Sugar
  3. • 5 teaspoons Baking Powder
  4. • 1/4 teaspoon Salt
  5. • 2 sticks (1/2 Pound) Unsalted Butter, Chilled And Cut Into Pieces
  6. • 1 whole Large Egg
  7. • 1 cup Heavy Cream
  8. • 1 Tablespoon Finely Minced Fresh Rosemary
  9. • Zest Of 1 Lemon
  10. GLAZE
  11. • 5 cups Powdered Sugar, Sifted
  12. • 1/2 cup Whole Milk, More If Needed For Thinning
  13. • Zest And Juice From 1 Lemon
  14. • 1 teaspoon Finely Minced Fresh Rosemary
  15. • Dash Of Salt
  1. Preheat oven to 350 degrees.
  2. Sift together flour, sugar, baking powder, and salt.
  3. Mix cream with egg, lemon zest and rosemary and allow to sit for 10 to 15 minutes to steep.
  4. Use a pastry cutter or two knives to cut the butter pieces into the flour. Keep going until mixture resembles crumbs. Mix wet mixture with flour mixture; stir gently with a fork until combined. Mix should be crumbly, but if it's too crumbly to work with, splash in a small amount of heavy cream.
  5. Turn dough onto a floured surface and lightly press it together until it forms a rough rectangle. Use a rolling pin to roll into a rectangle about 1/2 inch to 3/4 inch thick. Use your hands to help with the forming if necessary. Final rectangle should be about 18 inches by about 10 inches. Use a knife to trim into a symmetrical rectangle, then cut the rectangle into 12 symmetrical squares/rectangles.
  6. Next, cut each square/rectangle in half diagonally, to form smaller triangles.
  7. Transfer to a parchment or baking mat-lined cookie sheet and bake for 18 minutes, removing from the oven just before they start to turn golden. Allow to cool for 15 minutes on the cookie sheet, then transfer to a cooling rack to cool completely.
  1. To make the icing, add lemon zest, lemon juice and rosemary into milk; allow to sit for awhile.
  2. Mix powdered sugar with the milk, adding more powdered sugar or milk if necessary to get the consistency the right thickness. Stir or whisk until completely smooth.
  3. One at a time, carefully dunk each cooled scone in the glaze, turning it over if necessary. Transfer to parchment paper or the cooling rack.
  4. Allow the glaze to set completely, about an hour. Scones will keep several days if glazed.
Served From Scratch http://www.servedfromscratch.com/
Lemon Rosemary Scones the just right amount of sweet with a touch of earthy rosemary for the perfect weekend treat!

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