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–+ servings
lemon rosemary scones with lemon glaze

Lemon Rosemary Scones with Lemon Glaze

These lemon rosemary scones are tart and tangy with a hint of pine-like flavour. Fresh tasting, bright and herbaceous, this is a combination you will want to try. They are beautifully golden on the outside and topped with a zesty, sweet lemon glaze.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8

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

  • 1. Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with a reusable silicone mat or parchment paper. Set aside. 
  • 2. In a large mixing bowl, combine all-purpose flour, granulated sugar and baking powder.
  • 3. Using a pastry cutter or fingers, cut cold butter into the dry mixture until coarse.
  • 4. Add milk, lemon juice, zest and rosemary to the large mixing bowl. Mix until combined and dough begins to form. 
  • 5. 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.
  • 6. 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

  • 1. In a small mixing bowl, add confectioners' sugar, fresh lemon juice and lemon zest. Mix until the lemon glaze is smooth and creamy.
  • 2. Glaze the top of each scone. Allow the glaze to set for a few minutes before serving and enjoying.

Notes

These lemon scones are best to enjoy the same day they are baked. However, if you have leftovers, you can store them in an airtight container for up to 3 days. I recommend storing the scones in the fridge so the glaze does not melt.
Course Scones
Cuisine American
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