Imen Dridi This Pioneer Woman Lemon Rosemary Scones recipe is buttery and fragrant, which includes fresh rosemary and lemon zest. It’s a classic, foolproof recipe, ready in about 1 hour.
Pioneer Woman Lemon Rosemary Scones Ingredients
For the Scones:
- 3 cups all-purpose flour
- 2/3 cup granulated sugar
- 5 tsp. baking powder
- 1/4 tsp. salt
- 1 cup (2 sticks) cold unsalted butter, cut into pieces
- 1 large egg
- 1 cup heavy cream
- 1 Tbsp. finely minced fresh rosemary
- Zest of 1 lemon
For the Glaze:
- 5 cups powdered sugar, sifted
- 1/2 cup whole milk, plus more if needed
- Zest and juice from 1 lemon
- 1 tsp. finely minced fresh rosemary
- 1 dash of salt
How To Make Pioneer Woman Lemon Rosemary Scones
- Prep the oven and pan: Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
- Mix dry ingredients: In a large mixing bowl, sift together the flour, granulated sugar, baking powder, and salt.
- Steep wet ingredients: In a small bowl, whisk together the heavy cream, egg, lemon zest, and 1 tablespoon rosemary. Let sit for 10–15 minutes to infuse.
- Cut in the butter: Add the cold butter pieces to the flour mixture. Cut it in with a pastry cutter or knives until the texture resembles coarse crumbs.
- Form the dough: Stir the cream mixture into the dry mixture with a fork until a crumbly dough forms. Add a splash of cream if it’s too dry.
- Shape and cut: Turn dough onto a floured surface and press into a rectangle about 18×10 inches and 1/2 inch thick. Cut into 12 squares, then cut each square diagonally to form 24 triangles.
- Bake the scones: Transfer to the baking sheet and bake for 18 minutes, until just golden. Cool on the sheet for 15 minutes, then move to a wire rack.
- Make the glaze: In a bowl, whisk together powdered sugar, milk, lemon zest and juice, rosemary, and salt. Adjust thickness with more milk or sugar as needed.
- Glaze and set: Dip each cooled scone into the glaze to coat. Place back on the rack and let the glaze set for about 1 hour.
Recipe Tips
- Can I use dried rosemary instead of fresh? Fresh is best for flavor, but you can use 1 tsp. dried rosemary if needed.
- How to make the scones fluffier: Don’t overmix the dough, and make sure your butter stays cold.
- Can I freeze scones before baking? Yes, freeze cut dough triangles and bake straight from frozen, adding a couple minutes to the bake time.
- How to make a thinner glaze: Add extra milk, a teaspoon at a time, to loosen the consistency.
- What type of lemon is best? Regular lemons work great, but Meyer lemons will give a sweeter citrus flavor.
What To Serve With Lemon Rosemary Scones
These scones are a perfect addition to breakfast, brunch, or afternoon tea. Serve them with:
- Hot Earl Grey or chamomile tea
- A fresh fruit salad
- Clotted cream or lemon curd
- Greek yogurt with honey
- Crispy bacon or sausage links
How To Store Lemon Rosemary Scones
Room temperature: Store glazed scones in an airtight container for up to 2 days.
Refrigerate: For longer freshness, keep in the fridge for up to 5 days. Bring to room temp before serving.
Freeze: Freeze unglazed scones in a single layer, then transfer to a bag. Thaw and reheat gently before glazing.
Lemon Rosemary Scones Nutrition Facts
- Calories: 265 kcal
- Carbohydrates: 39g
- Fat: 11g
- Saturated Fat: 7g
- Sugar: 24g
- Protein: 3g
- Sodium: 100mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I skip the glaze?
Yes, the scones are still flavorful without it, though the glaze adds a sweet finish.
Why is my scone dough too dry or crumbly?
Try adding a splash of cream if the dough isn’t coming together.
Can I make the dough ahead of time?
Yes, you can refrigerate the shaped dough overnight before baking.
How do I keep the glaze from soaking in?
Let the scones cool completely before glazing to keep the coating from absorbing.
Can I use milk instead of cream?
You can, but cream gives a richer texture and taste.
Try More Recipes:
Pioneer Woman Lemon Rosemary Scones
Description
These buttery lemon scones with a hint of rosemary and sweet glaze are perfect for dessert or tea time.
Ingredients
Glaze:
Instructions
- Preheat oven to 350°F. Line a baking sheet.
- Sift together flour, sugar, baking powder, and salt.
- Whisk cream, egg, lemon zest, and rosemary. Let sit.
- Cut butter into flour until crumbly.
- Stir in cream mixture to form a dough.
- Shape into 18×10-inch rectangle, cut into 24 triangles.
- Bake for 18 minutes. Cool on rack.
- Mix glaze ingredients. Dip cooled scones to coat.
- Let glaze set for 1 hour before serving.
