Lemon and rosemary are two flavours that are often found in savoury dishes. But, I have experienced them together in a cake before and was so impressed. I wanted to play around with them to create a fresh and herbaceous scone recipe. This recipe is wonderful any time of the year, but especially appropriate for the winter season. That’s because lemons are actually at their sweetest and juiciest during the winter. Also, the earthy and pine-like leaves on a rosemary plant are similar to a Christmas tree. That being said, these lemon rosemary scones are tart and tangy with a hint of pine flavour. They are beautifully golden on the outside and topped with a zesty and sweet lemon glaze. No matter what season it is, these vibrant scones will brighten your day and taste buds.
These Lemon Rosemary Scones Are:
- filled with tangy and zesty notes and earthy pine-like flavour
- a nice balance of sweet and savoury
- anything but dry with a light and tender texture
- quick and easy to make for your next tea time or brunch!
Ingredient Notes
– Flour: All-purpose flour is the base of this scone recipe
– Sugar: Granulated sugar is needed for the scones and confectioners’ sugar for the lemon glaze
– Baking Powder: If you want a light scone that rises (you do, by the way!), you need this ingredient
– Butter: Cold, unsalted butter is best
– Milk: Give this recipe a try with any type of milk
– Lemon Juice and Zest: Fresh is a must! No added salt is in this recipe because when you use fresh lemon juice and fresh lemon zest, it provides more than enough flavour. These ingredients are for both the scones and the glaze.
– Rosemary: Again…fresh! Dried rosemary is more potent than fresh rosemary. Therefore, fresh is recommended so the pine-like flavour is not overpowering.
Easy Lemon Glaze for Scones
To make a quick glaze for scones typically confectioners’ sugar (also known as powdered sugar or icing sugar) is mixed with milk until smooth.
But, for this lemon glaze recipe the milk is replaced with freshly squeezed lemon juice.
Simple combine confectioners’ sugar, lemon juice and lemon zest until it is smooth and creamy. Then dress up the scones with the glaze before serving.
You’re welcome to enjoy the lemon rosemary scones without the lemon glaze though. Personally, I think the lemon glaze give these scones the finishing touch with the vibrant and extra sweet, tangy flavour!
Love Lemon? Try These Recipes, Too:
How to Make Lemon Rosemary Scones with Lemon Glaze
Preheat the oven to 425F. Line a baking sheet with a reusable silicone mat or parchment paper. Set aside.
Combine flour, sugar and baking powder in a large mixing bowl. Cut cold butter into the dry mixture until coarse. This can be done with a pastry cutter or with your fingers.
Add milk, lemon juice, zest and rosemary and mix until combined and dough begins to form. Place dough on a floured surface and form into a round disk about 1.5 inches thick.
Slice 8 wedges and place on the lined baking sheet. Brush tops with milk.
Bake for 15 minutes or until lightly golden. Let the lemon rosemary scones cool completely before glazing.
To make the glaze: combine confectioners’ sugar, fresh lemon juice and lemon zest in a small mixing bowl. Glaze each scone then enjoy once set!
Lemon Rosemary Scones with Lemon Glaze
Ingredients
FOR THE SCONES
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 2 tablespoons baking powder
- 6 tablespoons cold butter
- ½ cup milk
- 2 tablespoons lemon juice freshly squeezed
- 1 tablespoon lemon zest
- 2 tablespoons fresh rosemary chopped
FOR THE GLAZE
- ½ cup confectioners' sugar
- 1 tablespoon lemon juice freshly squeezed
- 1 teaspoon lemon zest
Instructions
TO MAKE THE SCONES
- Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with a reusable silicone mat or parchment paper. Set aside.
- In a large mixing bowl, combine all-purpose flour, granulated sugar and baking powder.
- Using a pastry cutter or fingers, cut cold butter into the dry mixture until coarse.
- Add milk, lemon juice, zest and rosemary to the large mixing bowl. Mix until combined and dough begins to form.
- Place dough on a floured surface and form into a round disk about 1.5 inches thick. Slice 8 wedges and place on the lined baking sheet. Lightly brush tops with milk.
- Bake for 15 minutes or until lightly golden. Remove from the oven and let the lemon rosemary scones cool completely before glazing.
TO MAKE THE GLAZE
- In a small mixing bowl, add confectioners' sugar, fresh lemon juice and lemon zest. Mix until the lemon glaze is smooth and creamy.
- Glaze the top of each scone. Allow the glaze to set for a few minutes before serving and enjoying.
Notes
Like this fresh lemon scone recipe? Pin it for later here –> https://bit.ly/3SOzQPh
*If you give this recipe a try, send me a photo of your creation on my Facebook, Twitter, or Instagram! Include the hashtag #theteacupoflife.