Friday, October 11, 2013

Rosemary and Lemon Scones

This is a mashup of the basic King Arthur Flour scones recipe: and the Pioneer Woman’s Rosemary and Lemon Scones recipe:

11.5 ounces all purpose flour
2.5 ounces sugar
¾ teaspoon salt
1 tablespoon baking powder
1 stick (4 ounces) butter
2 large eggs
4 ounces almond milk
1 tablespoon chopped rosemary
Zest of 1 lemon

5 cups powdered sugar
½ cup almond milk
1 teaspoon chopped rosemary
Zest and juice of 1 lemon

Preheat the oven to 350°F.

Combine the flour, sugar, salt and baking powder in a large bowl and whisk together. Add in the butter, and incorporate with a pastry blender/forks. You can leave a few chunks in there.

In a separate bowl/pyrex measuring cup, combine the eggs, almond milk, rosemary and lemon zest. Give it a good whisk to break up and incorporate those eggs.

Pour the liquid ingredients into the bowl with the flower, and stir until they come together. Add a little extra flour/milk if the mixture is too wet/dry.

Turn the dough out onto a well-floured working surface, and use a rolling pin (you’ll probably want to flour that as well) to roll out the dough into a rectangle about ¾” thick.

Use a pizza cutter to cut the dough into 12 rectangles. Then, make diagonal cuts in the middle of each rectangle to make triangles.

Transfer these triangles onto a baking sheet lined with either a silpat or parchment paper.

Bake at 350 for 20 to 25 minutes, until the edges are just about to start turning golden.

Meanwhile, make the glaze. This one is easy: Sift the powdered sugar into a large bowl, and add the lemon zest, juice, rosemary and milk. Mix, and add powdered sugar or milk as needed to get the right consistency. It should be pretty thick, but still come off a spoon easily.

Remove the baked scones from the oven and cool for at least 5 minutes. Dunk each scone in the glaze, and place on a cooling rack set over a baking sheet to cool. Allow to sit for 1 hour to set the glaze.


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