Last night I decided I was in the mood for scones Saturday morning for breakfast. I typically make savory scones such as herb cheese scones because I think they are better than sweet scones when you toast them to reheat them.
Given the fact I have a surplus of lemons and a nice rosemary bush in my garden, these rosemary lemon scones seemed like a really good idea. I was a bit skeptical about how much lemon flavor they would have given they use lemon zest but NO lemon juice. Ultimately, I was wrong about the lemon flavor. The zest gave them a substantial lemon zing without it being overpowering, which now that I’ve made the recipe, suspect the juice MIGHT have done.
The most difficult aspect of the recipe was getting the stick dough shaped and rolled out. When I make the recipe again, I will not add and mix the wet ingredients in my food processor. While it is effective to use it to work the butter and dry ingredients together, mixing in the wet ingredient in the food processor results it a sticky mess. I’ll do this in a bowl next time to make it easier to dump out and shape the final product.
Another change I suspect I’ll try for next time is adding some lemon salt to the top of the scones. They could use a little variety in the texture and I think lemon salt might do the trick. Otherwise they were a delicious treat which were almost better the second day.
