Lemon Rosemary Scones
There's something so incredibly warm and comforting of a scone. It's buttery crumbliness is perfect with a cup of tea and slathering with a slick of cold butter. This one's lemony and fragrant, with the fresh brightness of lemon zest and also the slightly earthy Rosemary that works really well with lemon and lends this scone a sweet and savoury note.
Like most other scones, you start off by rubbing in cold, cubed butter in flour. You could use a handy food processor if you have one, but I really like using my hands (clean hands are a cooks' best tools). It really is quite therapeutic to feel the cold butter between your fingertips and gently rubbing it in. It's one of those things that just feel like home baking. Warm, comforting, and you know it's going to be delicious.
The great thing about scones is that they are so quick and easy to make- make them say, 30 minutes before your guests arrive, and have warm, buttery scones ready to be dived into for tea. These are, of course, delicious on their own, but even more lovely with a shave of smoked salmon or ham, and also great with homemade lemon Passionfruit curd.
Lemon Rosemary Scones
Makes about 12 scones
250g all purpose flour, sifted
1 tbsp baking powder
3 tbsp sugar
1/2 tsp salt
60g cold butter, cubed
1 tbsp finely minced Rosemary
Zest of 1 lemon
3/4 cup buttermilk
1 egg, lightly beaten
Preheat oven to 210 degrees Celsius.
Combine dry ingredients. Rub in the cold butter using your fingertips till it resembles breadcrumbs.
Stir in the Rosemary and lemon zest.
Gradually add in the buttermilk and egg, adding in only enough to form into a dough.
Turn the dough out into a floured surface and pat into a circle.
Using a cookie cutter or knife, cut into your desired shapes.
Bake for 12-15 minutes till golden on top.
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