Lemon-Rosemary Scented Scones

25 Apr



There is nothing better than a good scone, emirite? I explored this topic a bit back in September and voiced my concerns regarding the baked and fluffy arts (over/under mixing). The trick to a good scone or biscuit is not over mixing the butter and flour mixture because it’s those bigger chunks of butter spread throughout the dough that creates the delicious layered fluffy goodness that you want in said pastry. Well, unfortunately I have not mastered the proper mixing consistency, however I am starting to get more confident.

With that said, not only do I like a good scone, I LOVE a good savory scone. Cheddar dill? Yes please! Keeping this in mind, I came across the following recipe and knew I had to have it inside of me:

{ Lemon-Rosemary scented Scones from Ancient Grains for Modern Meals by Maria Speck } which I know I’ve talked about before, and it really is one of my most cherished cook books (go buy it!)

Yes, it’s not necessarily a savory recipe, per se, but the incorporation of the rosemary I thought would lend the perfect amount of “not-too sweet” to this (hopefully) fluffy treat. I also had all the ingredients readily available, so I knew it was the baking gods way of saying “yup, this is how you’re spending your afternoon”


So I thought “oh man, lemon and rosemary! What a great photo op” but I neglected to notice that I only had 1/2 of a sad lemon at my disposal. So I apologize for whatever this is:



Anyhoo, this recipe is super easy (and uses wheat flour, huzzah), even when you’re over-mixing your flour and butter. You also get to create a delicious mixture of sour cream, lemon zest, and chopped fresh rosemary for the dough.

SourCreamSo once you’ve added your sour cream mixture and overworked your dough, roll it out (read: gingerly smash down with your palms) into a circle, and cut into 1/8ths.

SconeDoughBrush buttermilk over the top of the scones and sprinkle a HEALTHY dose of sugar over each piece.

SconeSheetBake, take out, try to let cool, enjoy.

SconesAs I had feared, I completely overworked the dough, so I didn’t get my fluffy scone texture, however they were REALLY tasty. The lemon and the rosemary weren’t overpowering, and completely earned their “scented” title from the name of the recipe.

I’d say the thing I enjoyed the most was waking up the next morning to see a pile of these bad boys on the counter and thinking “holy crap, I forgot I made those! Happy Breakfast to us all!”



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