Breakfast
Lemon Rosemary Scones
Makes 8 servings
Lemon Rosemary Scones
Makes 8 servings
A savory version of the breakfast favorite, change the herb and flavorings to match your menu.
carb. 32g
pro. 5g
fat 10g
sat. fat 6g
chol. 55mg
sod. 420mg
calc. 96mg
fiber 1g
Ingredients
2½ cups unbleached, all-purpose flour 2 tablespoons granulated sugar 2 teaspoons baking powder 1 teaspoon table salt 1 tablespoon lemon zest 1 tablespoon chopped fresh rosemary 6 tablespoons unsalted butter, cut into ½-inch cubes, room temperature ⅔ cup buttermilk 1 large egg 2 tablespoons heavy cream (for brushing)
Preparation
Preheat oven to 400°F. Line a baking sheet with parchment paper; reserve. Place the flour, sugar, baking powder, salt, zest and rosemary in the bowl of the Cuisinart Hand Stand Mixer. Using the flat beaters, mix the dry ingredients on speed 1 to combine. Add the butter and mix on speed 2 until mixture is shaggy. Reduce the speed to 1. With the mixer running, slowly add the liquid ingredients until just combined; do not over mix. Pour the mixture onto a clean counter/large cutting board. Form the dough into a 10-inch disc, about 1-inch high. Using a sharp knife, cut into 8 even pieces. Place on prepared baking sheet. Brush each scone with heavy cream. Bake in preheated oven for about 30 to 35 minutes or until golden brown. Let cool before serving.
