The Humpherys Family

Lemon Rosemary Scones

Recipe Added:  5/8/2013
3 cups flour
2/3 cups sugar
5 tsp baking powder
1/4 tsp salt
2 sticks butter, chilled, cubed
1 egg
1 cup heavy cream
1 Tbsp fresh rosemary
zest from 1 lemon
 Glaze
5 cups powdered sugar, sifted
1/2 cup milk
zest and juice from 1 lemon
1 tsp fresh rosemary
dash of salt
Preheat oven to 350 degrees. Sift together flour, sugar, baking powder, and salt. Mix cream with egg, lemon zest and rosemary and allow to sit for 10 to 15 minutes to steep. Use a pastry cutter to cut the butter into the flour until mixture resembles crumbs. Mix wet mixture with flour mixture; stir gently with a fork until combined. Mix should be crumbly, but if it's too crumbly to work with, splash in a small amount of heavy cream.

Turn dough onto a floured surface and lightly press together. Use a rolling pin to roll into a rectangle about 1/2 inch to 3/4 inch thick. Final rectangle should be about 18x10 inches. Use a knife to trim into a symmetrical rectangle, then cut into 12 symmetrical squares/rectangles. Next, cut each square/rectangle in half diagonally, to form smaller triangles.

Transfer to a parchment or lined cookie sheet and bake 18 minutes, removing from the oven just before they start to turn golden. Cool 15 minutes on the cookie sheet, then transfer to a cooling rack to cool completely.

Glaze Add lemon zest, juice, and rosemary into milk; allow to rest. Mix powdered sugar with milk, adding more powdered sugar or milk if necessary for desired consistency. Stir until smooth. One at a time, carefully dunk each cooled scone in glaze, turning over if necessary. Transfer to parchment paper or cooling rack. Allow the glaze to set completely, about an hour. Scones will keep several days if glazed.
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