Rosemary-Lemon Scones Recipe

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Rosemary-Lemon Scones Recipe
Rosemary-Lemon Scones Recipe photo by Taste of Home
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Rosemary-Lemon Scones Recipe

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5 1 1
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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
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 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.
Originally published as Rosemary-Lemon Scones in Country Woman Christmas Annual 2011, p77

Nutritional Facts

1 scone: 263 calories, 13g fat (8g saturated fat), 64mg cholesterol, 395mg sodium, 30g carbohydrate (7g sugars, 1g fiber), 5g protein.

  • 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.
Originally published as Rosemary-Lemon Scones in Country Woman Christmas Annual 2011, p77

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jmkasprak User ID: 2880256 195881
Reviewed Nov. 14, 2012

"These were excellent! I used dried rosemary because I had used too much from my fresh plant recently. It still had good flavor."

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