Rosemary Lemon Scones

A Pass the Cocoa Original Recipe, Flavor inspired by The Pioneer Women

Yields: 12 Scones

Ingredients:

Dough

2 cups flour

1 tablespoon baking powder

½ teaspoon salt

3 tablespoons granulated sugar

8 tablespoons butter, cold

½ to ⅔ cup buttermilk, cold

1 egg

1 tablespoon fresh rosemary, minced (or 1 teaspoon dried rosemary)

1 tablespoon lemon zest

Lemon Rosemary Glaze:

1 cup powdered sugar

3 tablespoons lemon juice, freshly squeezed

1 tablespoon fresh rosemary, minced (or 1 teaspoon dried rosemary)

1 tablespoon lemon zest

Directions:

1. Preheat the oven to 375 degrees Fahrenheit.
2. Whisk together ½ cup buttermilk, the egg, rosemary, and lemon zest. Place in the refrigerator and let sit for 15- 30 minutes.
3. In a separate bowl, sift together the flour, baking powder, salt, and sugar.
4. Cut the butter into ½-inch cubes. Make sure it remains cold.
5. Add the butter to the dry ingredients.
6. Using a pastry cutter, a fork, or your hands, cut the butter into the flour. It’s okay if a few lumps remain. Work quickly so that the butter doesn't melt.
7. Pour the wet ingredients into the dry ingredients.
8. Use a fork or wooden spoon to mix it until the dry ingredients are moistened and the dough barely holds together. DO NOT OVER-MIX. If the dough is too dry, add in the remaining buttermilk a little bit at a time.
9. Turn the dough onto a floured surface.
10.  Shape the dough into a circle 10 inches in diameter.
11. Cut the circle into 10 - 12 wedges.
12. Place the scones onto a greased baking sheet and bake for 15-18 minutes, until golden. Let cool.
13. For the glaze, mix together the lemon juice, zest, and rosemary. Let sit for 10 - 15 minutes. Mix in the powdered sugar. Drizzle the glaze over the scones.