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 TimePrep: 20 min. Bake: 15 min.
- 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
- 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.
Nutrition Facts1 scone: 263 calories, 13g fat (8g saturated fat), 64mg cholesterol, 395mg sodium, 30g carbohydrate (7g sugars, 1g fiber), 5g protein.
Originally published as Lemon Rosemary Scones in Country Woman Christmas 2011
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