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Rosemary-Lemon Scones Recipe

Rosemary-Lemon Scones Recipe

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
TOTAL TIME: Prep: 20 min. Bake: 15 min. YIELD:8 servings


  • 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


  • 1. 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.
  • 2. 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, 13 g fat (8 g saturated fat), 64 mg cholesterol, 395 mg sodium, 30 g carbohydrate, 1 g fiber, 5 g protein.