Lemon & Rosemary Scones

Yield: 12-16 scones

Ingredients

2 cups all-purpose flour
1 cup semolina flour or cornmeal
⅓ cup granulated sugar
½ t kosher salt
1 tbl baking powder
4oz butter (1stick), cubed and cold
1 ½ tbl lemon zest, about 1 large lemon
1 tbl fresh rosemary, minced
1 cup heavy cream (plus a little to brush on top of scones)
sugar in the raw, to sprinkle on top (optional but highly recommended)

Instructions

If using a mixer: put all of the ingredients, except for heavy cream and sugar in the raw, into the bowl of an electric mixer with paddle attachment. Mix on lowest speed until the butter is pea-sized (approximately).
If using hands: put all of the ingredients, except for heavy cream and sugar in the raw, into a large bowl and work the butter into the flour with your finger tips (so as not to melt the butter with the heat of your palms).
Add the heavy cream and mix until just incorporated.
Line a baking sheet with parchment (optional) and preheat oven to 400°F.
Roll dough out on a floured surface to about ½ inch thick. Cut out whatever size scone you like – if you do not have a cookie cutter, just use a knife to cut into squares or triangles. Re-roll scraps until dough is all gone*
Place onto prepared baking sheet and brush with some heavy cream and sprinkle with sugar in the raw for a nice crunchy exterior.
Bake for about 25-30 minutes. Rotate the pan halfway through and you know they are done when the bottoms are a nice dark golden brown.

Notes

*with each re-roll the scones will start to loose their perfect shape – at about three rolls they will start to poof up in all directions. Don’t be alarmed, and don’t judge them. They cannot help it and they are no less delicious because they are ugly. I usually set those aside for the hard working chef. Just dont work the dough too much when re-rolling and i think more than three rolls is enough - after that and they will start to get too dense.

Recipe by Eat Some Wear Some at https://eatsomewearsome.com/lemon-rosemary-scones/