Rosemary Lemon Scone

Filed under: Baked Goods, Baked Goods - Scones.

Wonderfully light scones with zest of lemon and hint of rosemary. Great with Rhubarb Jam or Blueberry Preserves.

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

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

Other recipes by Wakefield Inn:
Hearty Belgium Waffles With Berry Sauce

Recipe Provided By:
Wakefield Inn
Wakefield, NH

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