Pioneer Woman Lemon Rosemary Scones

These fragrant Pioneer Woman Lemon Rosemary Scones are made with fresh rosemary, bright lemon zest, heavy cream, and lots of chilled butter. The result is a tender, crumbly scone with a unique savory-sweet flavor, all topped with a sweet lemon glaze. This recipe is perfect for a weekend brunch or afternoon tea, and it makes 24 small scones, enough for a crowd.

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

1. Prepare for baking: Preheat your oven to 350°F. Line a large cookie sheet with parchment paper or a baking mat.
2. Combine dry ingredients: In a large bowl, sift together the flour, granulated sugar, baking powder, and salt.
3. Steep the wet ingredients: In a separate small bowl, whisk the heavy cream with the egg, lemon zest, and 1 tablespoon of rosemary. Let this mixture sit for 10-15 minutes to allow the flavors to infuse the cream.
4. Cut in the butter: Add the chilled butter pieces to the flour mixture. Use a pastry cutter or two knives to cut the butter into the flour until the mixture resembles coarse crumbs.
5. Form the dough: Pour the cream mixture into the flour mixture. Use a fork to gently stir until a crumbly dough forms. If it seems too dry to work with, add another splash of heavy cream.
6. Roll and cut the scones: Turn the dough out onto a floured surface and gently press it into a rough rectangle. Use a rolling pin to shape it into a rectangle about 1/2-inch thick (approximately 18 by 10 inches). Trim the edges, then cut the dough into 12 squares. Cut each square in half diagonally to create 24 triangles.
7. Bake the scones: Transfer the scones to the prepared baking sheet. Bake for 18 minutes, or until just beginning to turn golden. Let them cool on the baking sheet for 15 minutes before moving them to a wire rack to cool completely.
8. Make the lemon glaze: While the scones cool, mix the sifted powdered sugar, milk, lemon zest, lemon juice, 1 teaspoon of rosemary, and a dash of salt. Whisk until completely smooth, adding more milk or powdered sugar as needed to reach your desired consistency.
9. Glaze the scones: Once the scones are completely cool, dip each one into the glaze, turning to coat. Place them back on the cooling rack and let the glaze set completely, which takes about an hour.

Recipe Tips

• Use Very Cold Butter: The secret to a tender, flaky scone is keeping your butter as cold as possible. Cold butter creates pockets of steam as it bakes, which results in a light and airy texture.
• Don’t Overwork the Dough: Mix the dough only until it just comes together. Overworking develops gluten, which will make your scones tough and dense instead of soft and crumbly.
• Steep the Cream: Letting the cream, lemon zest, and rosemary sit for a few minutes is a simple step that adds a huge amount of flavor. It allows the cream to become fully infused before it’s mixed into the dough.
• Sift the Powdered Sugar: For a perfectly smooth, lump-free glaze, always sift your powdered sugar. This removes any small clumps and makes the glaze much easier to whisk together.

What To Serve Lemon Rosemary Scones

These lemon rosemary scones are perfect for an afternoon tea or a special brunch. Serve them with a hot cup of black tea, like Earl Grey, or a simple coffee. For a more traditional scone experience, offer clotted cream and a simple lemon curd on the side to complement the flavors.

How To Store Lemon Rosemary Scones Leftovers

Refrigerate: Store the glazed scones in an airtight container at room temperature for up to 3 days.

Freeze: For longer storage, freeze the unglazed scones. After baking, let them cool completely, then place them in a freezer-safe bag for up to 3 months. Thaw at room temperature and glaze before serving.

Pioneer Woman Lemon Rosemary Scones Nutrition Facts

• Serving size: 1 scone (based on 24 servings)
• Calories: 265 kcal
• Total Fat: 11g
• Saturated Fat: 7g
• Cholesterol: 40mg
• Sodium: 155mg
• Total Carbohydrate: 40g
• Dietary Fiber: 1g
• Sugars: 25g
• Protein: 3g

Frequently Asked Questions

What if I don’t have a pastry cutter? No problem! You can use two knives in a crisscross motion to cut the butter into the flour. You can also use your fingertips to quickly rub the butter into the flour, but be careful not to warm the butter too much.

Can I use dried rosemary? Fresh rosemary provides the best flavor for this recipe. If you only have dried rosemary, you can use it, but reduce the amount to 1 teaspoon for the scones and a pinch for the glaze, as dried herbs are more potent.

My dough seems too crumbly. What should I do? Scone dough is meant to be crumbly and a bit shaggy. Try pressing it together gently with your hands first. If it absolutely won’t hold together, add a very small splash of heavy cream (about a teaspoon at a time) until it does.