| Level: | Easy |
| Total: | 1 hr 50 min |
| Active: | 30 min |
| Yield: | 24 scones |
Ingredients
- 3 cups all-purpose flour, plus more for flouring
- 2/3 cup granulated sugar
- 1 tablespoon plus 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup (2 sticks) cold unsalted butter, cut into pieces
- 1 cup heavy cream
- 1 egg
- 2 lemons
- Leaves from 2 rosemary sprigs (or 4 if they’re small sprigs), finely minced
- 5 cups powdered sugar
- 1/2 cup whole milk, plus more if needed for thinning
Instructions
- Preheat the oven to 350 degree F. Line 2 baking sheets with parchment paper or silicone liners.
- Place the flour, granulated sugar, baking powder and salt into a sifter or fine-mesh strainer, then sift the mixture into a large bowl until it’s all combined. Throw the butter pieces into the bowl and use a pastry cutter to cut the butter into the dry ingredients.
- Measure the cream in a spouted measuring cup and crack in an egg. Zest one of the lemons and add the zest to the cream. Add half of the rosemary to the mixture. Whisk together, then drizzle it into the flour-butter mixture, stirring gently with a fork until combined and a dough forms.
- Turn the dough onto a floured surface and lightly press it together until it forms a rough rectangle. Use a rolling pin to roll into a rectangle about 1/2 inch to 3/4 inch thick. Use your hands to help with the forming if necessary. The final rectangle should be about 18 inches by about 10 inches.
- Use a knife to trim the dough into a symmetrical rectangle, then cut the rectangle into 12 symmetrical square/rectangular pieces. Next, cut each piece in half diagonally to form smaller triangles. Transfer the triangles to the prepared baking sheets. Bake until just barely golden brown, about 18 minutes, then allow to cool completely.
- While the scones are cooling, make the glaze: Combine the powdered sugar and milk in a large bowl. Add the juice of the lemon you zested and whisk the mixture together. Zest the second lemon and add the zest to the bowl. Add the rest of the rosemary and whisk it until it’s all combined. Add a little extra milk if it needs thinning.
- Position a cooling rack over a baking sheet. When the scones are completely cooled, drop them one by one into the glaze. Flip them over to coat. Transfer them to the cooling rack to allow the excess glaze to drip off. Allow the glaze to set completely before serving.
- The scones will last for several days in an airtight container.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 285 |
| Total Fat | 12 g |
| Saturated Fat | 7 g |
| Carbohydrates | 44 g |
| Dietary Fiber | 1 g |
| Sugar | 31 g |
| Protein | 2 g |
| Cholesterol | 41 mg |
| Sodium | 95 mg |
Reviews
Warning: This recipe is addictive!! The lemon and rosemary are delicious together.
I just made these for a “Galentines Day” brunch and they were a huge hit. I wasn’t sure how everyone would like the rosemary, but it is delicious with the lemon and was perfect with our brunch menu. I only made two small modifications: I juiced both of the lemons in the glaze and just used a little less milk – I liked the extra lemon zing. Also, I cut the dough into 48 triangles instead of 24 and they were the perfect size for what I wanted, since we had several other dishes at this brunch. They looked teeny tiny going into the oven but puffed up to a really nice size (about the size of a generous cookie – beautiful stacked up on a pretty plate).
Ree’s scones always come out great no matter what flavor you are making. I actually made these into lemon blueberry because my husband wouldn’t be crazy about the rosemary. I had a package of freeze dried blueberries….I ground up about a quarter cup of them and mixed it in with the dry ingredients, then added the rest of them whole. They were delicious.
I think 5 cups of powdered sugar is way too much ! I didn’t want to coat the whole scone in glaze so just mixed about a cup of powdered sugar with the juice of one lemon and drizzled it over the top of the scones. Plenty sweet enough for us.
I think 5 cups of powdered sugar is way too much ! I didn’t want to coat the whole scone in glaze so just mixed about a cup of powdered sugar with the juice of one lemon and drizzled it over the top of the scones. Plenty sweet enough for us.
I have made these scones numerous times and they are always a tremendous hit.
Super simple and easy to make. Really nice with any cup of coffee.
Wow! I make many different scones. These are now my absolute favorites. The blend of herbs in a sweet scone are surprisingly amazing. My husband is very pleased as well. Pioneer woman hit it out of the hall park!!
This recipe has been used by one of my favorite friends for years and everyone asks her to make them. I was so happy to find out I could make them too. We use more lemon in the glaze and more rosemary in the scones. These really are wonderful.
I have two picky eaters (16 & 21 yo daughters) and both of them loved these scones! It’s quite light and fluffy, unlike the typical dry, chalky recipes I’ve tried before. I like the light flavor and texture. Only change was to the glaze, I cut the powdered sugar & milk in half, then added orange zest and the juice of a sour tangerine.
These are addicting! I’ve made them multiple times and have learned that the butter (freezing the butter before hand works great) and dough have to stay cold to keep them from spreading out during baking. Also, using a cheese grater to grate the frozen butter helps expedite the process and keep the butter evenly dispersed within the dough. Happy baking!
Enjoyed these! Made them for work. Delicious. TM