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These Savory Lemon Rosemary Scones are fragrant from the use of fresh rosemary and lemon. They have a tender crumb and delicious buttery flavor. These scones are perfect slathered in butter or paired alongside a bowl of soup.
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– 2½ cups all-purpose flour – 2 tablespoon granulated sugar – 1 tablespoon baking powder – ½ teaspoon salt – ¼ teaspoon ground black pepper – ⅔ cup Parmesan cheese finely grated – 2 tablespoon fresh rosemary stems removed and finely chopped – 1 teaspoon lemon zest – ½ cup unsalted butter cold and cubed – 1¼ cups heavy whipping cream
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Preheat the oven to 400° F. Line a baking sheet with a Silpat or a sheet of parchment paper.
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In a large bowl, whisk together the all-purpose flour, baking powder, granulated sugar, salt, and Parmesan cheese. Stir in the rosemary and lemon zest until well incorporated.
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Using a pastry blender or two forks, cut the cold cubed butter into the dry ingredients until crumbly and the mixture resembles small peas.
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Pour in the heavy cream, a little at a time, stirring only until the mixture is moistened and combined. Mix until the mixture holds together when pressed. *Do not over-work the dough.
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Transfer the dough ball to a lightly floured surface and gently knead. Gently press dough into an 8-in circle. Cut into 8 wedges. Place wedges onto the prepared sheet tray, leaving about 1-inch between each.
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Brush each scone with *egg wash (you will not need all of it). Bake for 18-20 minutes, or until the tops are golden.
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