2tablespoonfresh rosemarystems removed and finely chopped
1teaspoonlemon zest
½cupunsalted buttercold and cubed
1¼cupsheavy whipping cream
Egg Wash
1largeeggroom temperature
splash of water or heavy cream
Instructions
Preheat the oven to 400° F. Line a baking sheet with a Silpat or a sheet of parchment paper.
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.
Using a pastry blender or two forks, cut the cold cubed butter into the dry ingredients until crumbly and the mixture resembles small peas.
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.
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.
Brush each scone with *egg wash (you will not need all of it). Bake for 18-20 minutes, or until the tops are golden.
Once cooled, store the scones in an airtight container for up to 3 days at room temperature or up to 5 days in the refrigerator.
Notes
*To make the egg wash: whisk together the egg with a splash of water or cream.