This recipe was inspired by one of my favorite cookbooks, L’Art de la Table by Gintare Marcel, who points out that these scones lend themselves really well to mix-ins. Her original version is Lavender Rosemary, which also sounds delicious, and is a great reminder that breakfast baked goods do not need to be overly sugary to be satisfying.
I did make a flour substitution to the original recipe, swapping some all purpose flour for almond.
These have a great fluffy texture while still maintaining a lot of moisture, and the intense flavor gives them the aura of a special treat. And they can be made at a moment’s notice!
Lemon & Rosemary Scones
Hands-On Time: 15 minutes
Special Equipment: Food Processor, Parchment Paper
- 1 Cup All Purpose Flour
- 2/3 Cup Almond Flour
- 1 Tsp Baking Powder
- 1/2 Tsp Baking Soda
- 3 Tbsp Brown Sugar
- 1 Tbsp Finely Chopped Fresh Rosemary
- Zest from 2-3 Lemons
- 4 Tbsp Chilled Unsalted Butter (1/2 Stick), Cut into Cubes
- 1/3 Cup Buttermilk, plus extra for topping
- For Homemade Buttermilk: 1 Tbsp Fresh Lemon Juice, 1 Cup 2% or Whole Milk, Combined and left at Room Temp for 10-15 minutes. (Keeps in the fridge for 1 week.)
- Pre-heat the oven to 400 Degrees F.
- Pulse dry ingredients, plus sugar, rosemary and lemon zest in the food processor to combine.
- Add the butter and pulse until mixture is coarse and crumbly.
- Add the buttermilk and blend in the processor until a cohesive dough ball forms, about :45 – 1 minute.
- Turn the dough out onto a floured surface. Press the dough ball into a disk about 1&1/2″ thick / 12″ in diameter.
- Cut the disk into eight even pieces by cutting in half, quartering and so on.
- Alternatively a circular cookie cutter can be used to make fancier scones.
- Set the wedges about 2″ apart on a cookie sheet lined with parchment paper
- Bake for 12 minutes / until an inserted toothpick comes out clean.