These scones are from my days at Locanda so you know they will be awesome The lemon and rosemary balance out the sweetness and make these the perfect springtime treat. I made this latest batch to bring in to class for people to munch on while final papers were presented…it would be cruel and unusual punishment to have to sit and listen to people talk about food for two hours without eating something!
I like to cut these out in mini and regular size so that for those that would opt out because of size, can have a little one first, but let me tell you they will be coming back for seconds…and thirds.
- 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)
- 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.