Delicious Lemon Rosemary Scones Recipe

I make scones quite often. The last scones I made were lemon and rosemary scones. I usually make the basic recipe (these delicious English scones), but I also like to experiment with different flavors.
I wouldn’t call this version entirely sweet or entirely savory. They’re somewhere in between. The spiciness of the rosemary combines perfectly with the freshness of the lemon. I served them with clotted cream and homemade lemon curd. Overall, these scones lean slightly towards the sweet side.

Either way, they’re perfect for brunch or high tea. I’m sure you’ll impress everyone with these delicious scones.

Why This Recipe Works

• Delicious! – if you love scones you might want to try this twist on the classic as it is just so delicious and surprising too!
• Easy – despite popular belief, making scones is not that hard and these rosemary lemon scones are easy!

Recipe Ingredients

• Fresh rosemary – make sure only to use the needles and chop them very finely. Using dried rosemary is also an option.
• Self-rising flour – if you do not have self-rising flour you can use all-purpose flour and add a bit of baking powder. Check this article on how to substitute all purpose flour and self rising flour.
• Lemon – you use the lemon zest here
• Milk – I use regular full-fat milk

How To Make The Lemon Rosemary Scones

Making the rosemary lemon scones is easy. You need a large bowl in which you combine the dry ingredients. Give it a bit of a mix and add the cold butter to it.

Use your fingers rub it together until it creates a coarse crumbs. At which point you add the milk and knead it by hand until you have a firm dough. You can use a food processor if you prefer but it’s not really necessary.

Place the dough on a lightly floured work surface. Now roll the dough out using a rolling pin. You want it to be roughly 3 cm thick or 1.2 inches.

Using a pastry cutter or a cookie cutter cut out the scones and place them on a lined baking sheet. Brush the top with a little milk and bake in the preheated oven for around 12 to 15 minutes.

You want them to be lightly browned but they don’t need to be golden brown.

Storing The Scones

You can store the scones outside of the refrigerator for 3-4 days in an airtight container. You can reheat them when you’re ready to eat. They will lose some of their crispness but will still be delicious!

Freezing the scones

You can freeze the scones if you wrap them well. They can be kept for up to three months that way.

More lemon recipes

• Iced tea lemon
• Lemon raspberry tiramisu
• Lemon poppyseed muffins
• Lemon Fudge