Sugared Lemon-Rosemary Scones
These scones, from Food and Wine magazine, March 2015, were easy to make and fun to eat. The rosemary stands out quite well, but not so much in the lemony taste. That is fine, however, because if both were to stand out so much, it will be too intense that you don't enjoy the bread and creamy goodness of a scone. I cut the refrigerated dough into thinner disks, making more than the 8.
- 2 1/4 cups all purpose flour
- 1/3 cup sugar, plus more for sprinkling
- 2 tbsp finely chopped fresh rosemary
- 1 tbsp baking powder
- 3/4 tsp kosher salt
- finely grated zest of 1 lemon
- 1 1/2 stick cold unsalted butter, cubed
- 3/4 cup heavy cream, plus more for brushing
- In a food processor, pulse the flour with 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 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. Makes 8 scones.