I don’t know about you but sometimes I just feel like baking. Maybe it’s the mid morning sugar craving but sometimes it just feels like I have no choice. After seven years in the bush baking at least three times a day, I guess that makes sense. I will admit, however, I was a complete cheater when it came to technique. Wet and dry went in together, no sifter in sight, measurements mere guidelines. Besides those dirty tree planters knew no better.
These days I finally find myself slowing down, enjoying the process. The sifting, the zesting, the whisking, the gentle mixing of wet and dry. It’s almost soothing. With some recent stress in my life, soothing is exactly what I need. That and some delicious lemon rosemary scones to melt it all away.
- 2 cups flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/3 cup sugar
- 2 teaspoons chopped fresh rosemary
- 1/4 cup heavy cream
- 6 tablespoons milk
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 egg, lightly beaten
- 8 tablespoons cold butter, cubed
- 3 tablespoons honey
- 2 tablespoons fresh lemon juice
- 2 teaspoons butter, melted
- 2 teaspoons lemon zest (optional)
- Combine milk, cream, and lemon juice. Let sit while you prepare remaining ingredients.
- Sift together flour, baking powder and salt. Stir in rosemary and sugar. Add lemon zest and egg to the milk mixture. Gently combine wet ingredients and dry ingredients. Using a pastry cutter or a fork, add cold butter to batter just until mixed. Dough should be sticky with chunks of butter visible.
- Cover a baking sheet with parchment paper and sprinkle with sugar. Form dough into a circle and place on the baking sheet. Cut into 8 wedges, though do not separate.
- Bake 15-17 minutes until golden brown. Separate into wedges and let cool in a wire rack.
- For glaze, whisk together ingredients. Pour over scones.
