These Easy Lemon Rosemary Scones are delicious and simple to make. I always thought scones were dry and heavy, but real homemade scones are delightfully flaky and light in texture.
You might enjoy serving these for Mother’s Day or for a tea or luncheon honoring your favorite women. People will be so surprised by the burst of flavor wrapped up in these sweet little treats.
- 1 cup flour
- 1 large lemon, zested and juiced
- 1 tablespoon fresh rosemary, minced
- ¼ teaspoon salt
- ¼ cup sugar
- 1 teaspoon baking powder
- 2 tablespoons cold butter
- ⅓ cup milk
- ⅓ cup powdered sugar
- 1 teaspoon lemon juice
- Heat oven to 375 degrees F. Prepare a baking sheet with a layer of parchment paper or a baking mat.
- In a medium bowl, combine the flour, lemon zest (set aside juice for a later step), rosemary, salt, sugar, and baking powder. Stir to combine.
- Use a fork or pastry blender to cut in the butter. The mixture will resemble crumbly lumps.
- Add the lemon juice and milk and stir gently until the dough forms a very loose ball. It won’t all come together in a smooth ball, but resist adding more liquid. It will be fine in the next step.
- Move dough and any scraps from the bowl to the baking sheet and work the dough gently to form a rounded loaf. You don’t need to knead the dough. You just want to gather it all together into a mounded loaf.
- Divide the loaf into 8 wedges with a floured knife. Do not cut all the way through the bottom.
- Bake for 20 to 25 minutes at 375 until golden brown.
- While it’s baking, combine the ingredients for the glaze. Stir well until all powdered sugar lumps are gone.
- When the scones are finished, let them cool 5 minutes, glaze, and allow them to cool another 10 minutes. Serve them warm or cold.
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