Rosemary And Lemon Scones
To me, this flavour combination is a match made in heaven
Makes enough for: 1 batch scones
Ingredients
- 1 lemon
- 120 g flour, plus extra for dusting
- 10 mls baking powder
- 1.25 mls cream of tartar
- 60 g salted butter, cubed
- 10 mls fresh rosemary needles, finely chopped
- 75 mls milk
Method
- Preheat the oven to 200° Celsius
- Finely grate the zest from the lemon and set aside
- Juice the lemon into a jug and set aside
- Place the flour, baking powder, cream of tartar and butter into the bowl of a stand mixer
- Use the paddle attachment and beat until bread crumbs form
- Add the lemon zest and rosemary and beat for 30 seconds
- Add 20mls of the lemon juice and the milk and mix until a dough forms
- Turn the dough out onto a floured surface and shape into a disc, 2.5cm high
- Cut out 6cm circles with a floured cookie cutter, making sure not to twist the cutter when you lift it off the dough
- Place the scones onto a lined baking tray, reshaping and cutting the dough until it is all used up
- Place the baking tray into the oven and bake for 15 minutes
- Remove and leave to cool slightly before cutting and serving