• Preheat the oven to 400 degrees and line a baking sheet with parchment paper (or coat with baking spray). Set aside.

Scones

• 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).
• Add flour, baking powder, and salt to the sugar. Mix until combined.
• 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.
• Whisk together the heavy cream and egg. Slowly mix the wet ingredients into the flour mixture, mixing until the dough comes together.
• 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.
• Brush the tops of each scone with heavy cream.
• Bake for 18-20 minutes, or until the tops are lightly golden brown.
• Allow to cool for a few minutes.

Glaze

• Whisk powdered sugar, lemon zest, and 2 Tbsp of lemon juice together. If the glaze feels too thick, add in the remaining Tbsp of lemon juice.
• Drizzle over the tops of each scone.
• Let the glaze set before serving.