Lemon & Rosemary Scones

Lemon Rosemary Scones

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

  • Servings: 8
  • Print

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.

Lemon Rosemary Scones Pinwheel

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