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Lemon Rosemary Scones
Prep Time
25 mins
Cook Time
20 mins
Total Time
45 mins
 
These flaky Lemon Rosemary Scones are made with fresh rosemary and lemons, and they’re topped with a tangy lemon glaze.
Course: Breakfast
Cuisine: American
Keyword: Lemon Rosemary Scones
Servings: 8 scones
Author: Michelle
Ingredients
Lemon Rosemary Scones
  • 1/2 cup granulated sugar
  • 1 1/2 Tbsp lemon zest*
  • 1 1/2 Tbsp fresh rosemary, chopped*
  • 2 cups all purpose flour
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, cold and cubed
  • 1 egg, large
  • 1/2 cup heavy whipping cream, plus more for brushing
Lemon Glaze
  • 2-3 Tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 cup powdered sugar
Instructions
  1. Preheat the oven to 400 degrees and line a baking sheet with parchment paper (or coat with baking spray). Set aside.
Scones
  1. 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).
  2. Add flour, baking powder, and salt to the sugar. Mix until combined.
  3. 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.
  4. Whisk together the heavy cream and egg. Slowly mix the wet ingredients into the flour mixture, mixing until the dough comes together.
  5. 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.
  6. Brush the tops of each scone with heavy cream.
  7. Bake for 18-20 minutes, or until the tops are lightly golden brown.
  8. Allow to cool for a few minutes.
Glaze
  1. 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.
  2. Drizzle over the tops of each scone.
  3. Let the glaze set before serving.
Recipe Notes

*You can add more lemon zest and rosemary, if desired.