Lemon Rosemary Scones

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)

Calories 240 (38% from fat) • carb. 32g • pro. 5g • fat 10g • sat. fat 6g • chol. 55mg • sod. 420mg • calc. 96mg • fiber 1g

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.