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In a large bowl (or the bowl of a standing mixer), rub lemon zest and rosemary into the granulated sugar until combined (this helps the lemon and rosemary oils to release, making the scones extra flavorful).
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Add flour, baking powder, and salt to the sugar. Mix until combined.
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With a fork or pastry cutter (or with a standing mixer), work the butter into the flour mixture until the mix resembles coarse crumbs and the butter is about the size of peas.
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Whisk together the heavy cream and egg. Slowly mix the wet ingredients into the flour mixture, mixing until the dough comes together.
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Turn the dough out onto a floured surface and gently form into a flat circle, about 1/2” to 1” thick. Cut the dough into 8 equal pieces and place evenly spread apart on the baking sheet.
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Brush the tops of each scone with heavy cream.
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Bake for 18-20 minutes, or until the tops are lightly golden brown.
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Allow to cool for a few minutes.