Lemon rosemary scones
The combination of spicy rosemary and fresh lemon is incredible in these scones. They're perfect for brunch or high tea!
Servings: 10 pieces
Ingredients
- 275 grams self-rising flour
- pinch salt
- 40 grams unsalted butter
- Zest of one small lemon
- 1.5 teaspoons fresh rosemary needles only and chopped finely
- 150 ml milk plus extra for brushing
Instructions
- In a bowl, combine the self-rising flour, salt, lemon zest, rosemary, and butter. Rub the butter between your fingers to create a slightly crumbly mixture.
- Pour in the milk and stir briefly. Knead by hand until you have a firm ball of dough.
- Roll the dough out to about 3 cm thick and cut out the scones with a pastry cutter. Place the scones on a baking sheet lined with parchment paper, then brush them with a little milk.
- Bake for 12-15 minutes at 220°C/430˚F (conventional oven), or until they start to brown slightly.
Tips
Serve these scones with clotted cream and lemon curd.
How to store
The scones can be stored outside the refrigerator for three to four days.