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Rosemary Lemon Scone
Filed under: Baked Goods, Baked Goods - Scones.
Description: Wonderfully light scones with zest of lemon and hint of rosemary. Great with Rhubarb Jam or Blueberry Preserves. Ingredients: 2 Cups A/P flour 1 TBSP Baking Powder 1 TBSP Sugar 1/2 TSP Salt Finely grated lemon peel of 2 lemons 1 TBSP finely chopped fresh rosemary (do not use dried) 4 TBSP Unsalted Butter 1/4 cup milk 1/4 cup heavy cream 2 Large Eggs Directions: Mix all dry ingredients together. Beat eggs, milk and cream together. Cut butter into dry ingredients until the largest piece of butter is as small as a pea. Fold in the wet ingredients until just coming together, and turn out onto a floured surface and knead 3 times to finish mixing. Divide into two rounds about 1 inch thick and 6-7 inches in diameter. Cut each circle into 6 pieces and bake in a 425 degree oven for 12-15 minutes, or until golden brown on top. Baking stones are wonderful for baking scones and yield a crisp crust, and moist center.  Recipe Summary: Yield: 12 Prep Time: 10 min Cook Time: 15 min Comments: Other recipes by Wakefield Inn: Hearty Belgium Waffles With Berry Sauce | |
Recipe Provided By:
Wakefield Inn Wakefield, NH  Detailed Listing | Website Wakefield Bed and Breakfast Inns |