Lemon Rosemary Scones
from a cozy mystery: No Grater Crime by Maddie Day "Danna makes these yummy scones for a breakfast"
Ingredients
- 2 cups unbleached white flour, sifted
- 1 TBSP baking powder
- 3 TBSP sugar
- ½ tsp salt
- 4 TBSP cold butter, cut into small cubes
- 1 TBSP fresh rosemary, finely minced
- zest of one lemon
- ¾ cup buttermilk
- 1 egg, lightly beaten
- ¼ cup milk
Instructions
- Preheat the oven to 410°F.
- Line a large cookie sheet with parchment paper.
- In a food processor, add the flour, baking powder, sugar and salt. Pulse until combined.
- Spread the butter on top of the dry ingredients. Pulse until the mixture resembles fine crumbs.
- Add the rosemary and lemon zest and pulse until combined.
- Transfer to a large bowl.
- Add the buttermilk and egg over the flour mixture and stir, using a rubber spatula, until just combined.
- Flour a work surface and transfer the dough on it.
- Knead for 1 minute.
- Using your hands, pat the dough into a circle and cut into wedges.
- Arrange scones in a single layer on the prepared cookie sheet.
- Brush tops with milk, then sprinkle with sugar.
- Bake until the tops are golden brown, for 12-15 minutes.