Happy (almost) Spring Y’all!! The weather here in NC has been awesome! Actually a littler nicer than normal for March in NC. So I am feeling like spring arrived two weeks ago and I am absolutely loving it!Last year I made Ree Drummonds Lemon and Rosemary Scones to put in a “Thank you for helping me grow” baskets I put together for Bennett’s teachers.
I had never made a scone before that and those scones were so WONDERFUL! I think about them often! So I have been wanting to make scones again but I put my own little twist on them. I usually just resort to fruit or a handful of nuts for breakfast but there is just something about indulging in a scone and a hot cup of coffee on the weekend that I find oh so satisfying! With spring right around the corner, I felt these were super appropriate to share with y’all! They scream Easter and spring! These would be perfect for an Easter brunch!
3 cups of all purpose flour
2 cold sticks of butter cut into cubes
1 tbsp of dried lavender
1 tsp of rosemary
1 tbsp of lemon zest
2/3 cups of sugar
1 1/2 tbsp of baking powder
1 cup of heavy cream or milk
1/4 tsp of salt
3 cups of powdered sugar
1/4 cup lemon juice
Yields: 18- 20 scones
1. Preheat oven to 350 degrees and spray baking sheets with non-stick cooking spray.
2. Combined flour, sugar, baking powder and salt and sift together in a large bowl.
TIP: If you don’t have a fine mesh strainer or sifter you can combined ingredients in a bowl and use a whisk to help get the lumps out.
3.Cut butter into cubes and place in the bowl with flour mixture then using a pastry cutter cut the butter into the dry ingredients.
TIP: If you do not have a pastry cutter you can place your sifted flour mixture into a food processor and cubed butter and pulse together until ingredients are LARGE crumbs. You want penny size clumps of butter in your flour mixture, this is what makes the scones melt in your mouth! Do not over pulse your butter!
4. In a measuring cup combine milk, half of the chopped rosemary and half of the lavender and egg. Whisk together.
5. Place flour into large bowl if you used a food processor and slowly add the milk mixture to the flour and combined with a fork stirring a few time until the dough starts to form.
6. Flour a work space and with your hands form dough into a rectangle.
7. Use a rolling pin to roll out the rectangle to about 1/2″ thick. The rectangle should be about 18″ by 10″. Use a knife or pizza cutter to cut the edges of the dough into a symmetrical rectangle. Then slice dough into 12 squares and then the squares diagonally into triangles
8. Transfer on to baking sheets bake for about 15-18 minutes or until barley golden brown. Then place on a cooling rack and allow to cool for 10 minutes.
9. While scones are cooling you can make the glaze. In a bowl mix powdered sugar, the other half of the rosemary and lavender, the zest from one lemon and add the lemon juice whisking together. If you would like you can add milk for thinning.
10. Place a baking sheet under your cooling rack and then dip the tops of each scone into the glaze then place each back onto the cooling rack. Allow excess glaze to drip off and allow for them to set for 30 minutes before serving.
TIP: The scones will last for a couple days if stored in an airtight container.Measure your flour very precisely for too much flour will make your scones taste like biscuits. Scones should be soft moist and melt in your mouth, they should not be flaky or floury!
These scones are soft, moist and taste lovely! The lavender and rosemary from the garden are a delicious duo!
These are the perfect thing to make ahead of time and eat at Easter brunch while enjoying your cup of joe or tea!
Grow it. Pick it. Cook it. Eat it.