Lemon - Rosemary Cream Scones
These scones are lovely and moist and have a wonderful flavor. They taste great with jam and butter. I enjoyed a wedge with mascarpone cheese. They make for nice looking Easter scone.
My variation on a lemon scone recipe.
8 oz. plus extra for some light kneading and adjusting hydration - I used Pillsbury All Purpose Flour
2 Tablespoon Sugar
1 Tablespoon Baking Powder
1/4 teaspoon Salt
1/4 cup Unsalted Butter
2 teaspoons Lemon zested
2 teaspoons Fresh Rosemary - clipped into small pieces
2 Medium Eggs
4oz. whipping cream - I only had heavy cream so I mixed half heavy cream and half milk
Sparkling sugar for sprinkling about 2 Tablespoons -
In a Medium bowl. Wisk all the dry ingredients, lemon zest and rosemary in a medium bowl.
Using a pastry cutter add the butter until the butter is in very small pieces..the flour will look crumbly.
In a small bowl. Lightly mix 2 Medium eggs and cream.
Make a well in the flour mixture and add the egg, cream mixture into the center.
Mix quickly and gently until all is moistened. I use a fork.
Dump out onto a floured surface and gently knead and shape into a round.
Brush with some cream and sprinkle with sparkling sugar. Make slices with a wet knife into eight wedges.
Bake 400F pre-heated oven for 20-30 minutes or until lightly golden brown. I baked for 20 min. on 400F convection.