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Rosemary-Lemon Scones

 Rosemary-Lemon Scones
My wife and I enjoyed a rosemary-lemon coffee cake at a bed and breakfast many years ago. I decided to try adapting my favorite scone recipe to capture that unusual flavor combination, and we loved the results. —David Byland, Shawnee, Oklahoma
8 ServingsPrep: 20 min. Bake: 15 min.

Ingredients

  • 2 cups all-purpose flour
  • 3 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 5 tablespoons cold butter
  • 1 cup (8 ounces) sour cream
  • 1 egg
  • 2 teaspoons grated lemon peel
  • 1 teaspoon minced fresh rosemary
  • 1 teaspoon coarse sugar

Directions

  • In a large bowl, combine the flour, sugar, baking powder, baking soda
  • and salt. Cut in butter until mixture resembles coarse crumbs. Whisk
  • sour cream and egg; stir into crumb mixture just until moistened.
  • Stir in lemon peel and rosemary. Turn onto a floured surface; knead
  • 10 times.
  • Pat into an 8-in. circle. Cut into eight wedges, but do not separate.
  • Place on an ungreased baking sheet. Sprinkle with coarse sugar. Bake
  • at 400° for 15-18 minutes or until golden brown. Serve warm.
  • Yield: 8 scones.
Nutritional Facts: 1 scone equals 263 calories,

2 of 2

Rosemary-Lemon Scones (continued)

Nutritional Facts: 13 g fat (8 g saturated fat), 64 mg cholesterol, 395 mg sodium, 30 g carbohydrate, 1 g fiber, 5 g protein.