I know this flavour combination sounds a bit weird for sweet things, but I promise you these scones are divine. And they don’t taste like roast chicken!
I’ve mentioned before that I get incredibly strong lemon cravings, so I’m always looking for new recipes, sweet and savoury, to cook with lemons. Recently, I started seeing recipes for lemon and rosemary cakes on Pinterest which inspired me. The combination of lemon and rosemary is one of my favourites in cooking, so I decided to be brave and try it out in baking too. I think it works extremely well in these scones.
These are traditional English scones, perfectly crumbly and ideal for a tea party (even if the party is just you, eating scones and drinking tea alone in your kitchen), but they are extra zingy and fragrant. And they are so easy to make!
First, heat the oven to 220C/200C fan/gas 6 and line and lightly grease a large baking tray. In a large bowl, rub the flour, 1⁄4 tsp salt and the butter together with your fingertips until the mixture resembles fine breadcrumbs.
Add the caster sugar, lemon zest, and chopped rosemary, and stir with a cutlery knife.
Mix together the buttermilk and milk and add the liquid in a well in the centre of the flour mix. Use your cutlery knife to combine the mixture as a soft dough. Be careful to not over-mix as this might make the scones dense and heavy.
Tip onto a floured work surface and pat the dough out to a 2.5cm thickness. There’s no need to use a rolling pin, just roughly pat it down with your fingers.
Use a 5cm cookie cutter to stamp out the scones. Try to not twist as you cut, as this will stop the scones rising to their full potential. Any scraps of dough can be gently pushed back together to make more scones.
Place the scones on the baking tray and bake for 10 mins until they are nice and golden, then leave to cool.
While the scones are cooling, mix the icing sugar with enough lemon juice to make a thick but runny icing.
Add lemon zest and a bit more chopped rosemary to the icing and give it a stir. Drizzle over the scones. Enjoy! The scones are really tasty on their own, but they are even better cut in half with a generous lick of butter on each and a cup of tea to accompany them. Perfection!
Here’s the recipe if you want to print it out. It makes 14 mini scones.