Sugared Lemon Rosemary Scones Recipes

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LEMON ROSEMARY SCONES



Lemon Rosemary Scones image

I made these wonderfully delightful scones for my holiday cookbook as part of a big Mother's Day spread, but I knew the day I made them that there'd b

Categories     baking     breakfast     main dish

Time 38m

Yield 24 servings

Number Of Ingredients 16

SCONES
3 c. All-purpose Flour
2/3 c. Sugar
5 tsp. Baking Powder
1/4 tsp. Salt
2 sticks (1/2 Pound) Unsalted Butter, Chilled And Cut Into Pieces
1 whole Large Egg
1 c. Heavy Cream
1 tbsp. Finely Minced Fresh Rosemary
Zest Of 1 Lemon
GLAZE
5 c. Powdered Sugar, Sifted
1/2 c. Whole Milk, More If Needed For Thinning
Zest And Juice From 1 Lemon
1 tsp. Finely Minced Fresh Rosemary
Dash Of Salt

Steps:

  • Preheat oven to 350 degrees.Sift together flour, sugar, baking powder, and salt.Mix cream with egg, lemon zest and rosemary and allow to sit for 10 to 15 minutes to steep.Use a pastry cutter or two knives to cut the butter pieces into the flour. Keep going until mixture resembles crumbs. Mix wet mixture with flour mixture; stir gently with a fork until combined. Mix should be crumbly, but if it's too crumbly to work with, splash in a small amount of heavy cream.Turn 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. Final rectangle should be about 18 inches by about 10 inches.Use a knife to trim into a symmetrical rectangle, then cut the rectangle into 12 symmetrical squares/rectangles. Next, cut each square/rectangle in half diagonally, to form smaller triangles.Transfer to a parchment or baking mat-lined cookie sheet and bake for 18 minutes, removing from the oven just before they start to turn golden. Allow to cool for 15 minutes on the cookie sheet, then transfer to a cooling rack to cool completely.GLAZETo make the icing, add lemon zest, lemon juice and rosemary into milk; allow to sit for awhile. Mix powdered sugar with the milk, adding more powdered sugar or milk if necessary to get the consistency the right thickness. Stir or whisk until completely smooth.One at a time, carefully dunk each cooled scone in the glaze, turning it over if necessary. Transfer to parchment paper or the cooling rack. Allow the glaze to set completely, about an hour. Scones will keep several days if glazed.

LEMON-ROSEMARY SCONES



Lemon-Rosemary Scones image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 1h50m

Yield 24 scones

Number Of Ingredients 11

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

Steps:

  • 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.

LEMON SCONES



Lemon Scones image

These delicate scones are the perfect lightly sweet treat to serve with coffee or tea at any holiday get-together. It's a simple bread since, like biscuits, it doesn't require much kneading and there's no need to let the dough rise.

Provided by Taste of Home

Time 35m

Yield 12 scones.

Number Of Ingredients 9

2 cups all-purpose flour
1/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup cold butter
1/2 cup buttermilk
1-1/2 teaspoons grated lemon zest
Additional sugar

Steps:

  • In a medium bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles fine crumbs. Add buttermilk and lemon zest, stirring just until mixed. , Turn onto a floured surface; knead gently six times. Shape into a ball. On a greased baking sheet, pat dough into a circle about 1/2 in thick and 8-1/2 in. in diameter. Using a sharp knife, cut wedges in the dough, being careful not to cut all the way through. Sprinkle with sugar. Bake at 350° for 20-25 minutes or until edges are lightly browned.

Nutrition Facts : Calories 198 calories, Fat 10g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 324mg sodium, Carbohydrate 25g carbohydrate (6g sugars, Fiber 1g fiber), Protein 3g protein.

LEMON ROSEMARY SCONES - PIONEER WOMAN RECIPE - (3.9/5)



Lemon Rosemary Scones - Pioneer Woman Recipe - (3.9/5) image

Provided by campbellkid36

Number Of Ingredients 16

SCONES:
3 cups all purpose flour
2/3 cups sugar
5 teaspoons baking powder
1/4 teaspoon salt
2 sticks (1/2 Pound) unsalted butter, chilled and cut into pieces
1 whole large egg
1 cup heavy cream
1 tablespoon finely minced rosemary, fresh
Zest of 1 lemon
Glaze
5 cupspowdered sugar, sifted
1/2 cup whole milk, more if needed for thinning
Zest and juice from 1 lemon
1 teaspoon rosemary, finely minced and fresh
Dash Of Salt

Steps:

  • Preheat oven to 350 degrees fahrenheit. Sift together flour, sugar, baking powder, and salt. Mix cream with egg, lemon zest and rosemary and allow to sit for 10 to 15 minutes to steep. Use a pastry cutter or two knives to cut the butter pieces into the flour. Keep going until mixture resembles crumbs. Mix wet mixture with flour mixture; stir gently with a fork until combined. Mix should be crumbly, but if it's too crumbly to work with, splash in a small amount of heavy cream. Turn 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. Final rectangle should be about 18 inches by about 10 inches. Use a knife to trim into a symmetrical rectangle, then cut the rectangle into 12 symmetrical squares/rectangles. Next, cut each square/rectangle in half diagonally, to form smaller triangles. Transfer to a parchment or baking mat-lined cookie sheet and bake for 18 minutes, removing from the oven just before they start to turn golden. Allow to cool for 15 minutes on the cookie sheet, then transfer to a cooling rack to cool completely. GLAZE: To make the icing, add lemon zest, lemon juice and rosemary into milk; allow to sit for awhile. Mix powdered sugar with the milk, adding more powdered sugar or milk if necessary to get the consistency the right thickness. Stir or whisk until completely smooth. One at a time, carefully dunk each cooled scone in the glaze, turning it over if necessary. Transfer to parchment paper or the cooling rack. Allow the glaze to set completely, about an hour. Scones will keep several days if glazed.

ROSEMARY-LEMON CREAM SCONES



Rosemary-Lemon Cream Scones image

Honorable Mention Bisquick® Recipe Contest 2010! Create coffee shop scones with a burst of lemon flavor.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 50m

Yield 8

Number Of Ingredients 12

2 1/2 cups Original Bisquick™ mix
1/3 cup granulated sugar
2 tablespoons cold butter
1 egg, beaten
1 container (6 oz) Yoplait® Original yogurt lemon burst
1/4 cup heavy whipping cream
1 tablespoon grated lemon peel
1 tablespoon finely chopped fresh rosemary leaves
1 tablespoon heavy whipping cream
1 tablespoon granulated sugar
1/2 cup powdered sugar
1 tablespoon lemon juice

Steps:

  • Heat oven to 400°F. Generously spray cookie sheet with cooking spray.
  • In large bowl, mix Bisquick mix and 1/3 cup granulated sugar. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. In small bowl, mix egg, yogurt and 1/4 cup whipping cream. Stir into crumb mixture just until combined. Stir in lemon peel and rosemary.
  • Place dough on cookie sheet; using greased hands, pat dough into 8-inch round. Brush dough with 1 tablespoon whipping cream; sprinkle with 1 tablespoon granulated sugar. Cut into 8 wedges with sharp knife dipped in additional Bisquick mix, but do not separate into wedges.
  • Bake 15 to 20 minutes or until light golden brown. Carefully cut into wedges and immediately remove from cookie sheet to cooling rack. Cool 5 minutes. Meanwhile, in small bowl, mix powdered sugar and lemon juice. Drizzle over scones. Serve warm.

Nutrition Facts : Fat 1 1/2, ServingSize 1 Scone, TransFat 0 g

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