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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
  • Total Time
    Prep: 20 min. Bake: 15 min.
  • Makes
    8 scones


  • 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 sour cream
  • 1 large egg, room temperature
  • 2 teaspoons grated lemon zest
  • 1 teaspoon minced fresh rosemary
  • 1 teaspoon coarse sugar


  • 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 zest 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° until golden brown, 15-18 minutes. Serve warm.
Nutrition Facts
1 scone: 263 calories, 13g fat (8g saturated fat), 64mg cholesterol, 395mg sodium, 30g carbohydrate (7g sugars, 1g fiber), 5g protein.
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