This is a Pioneer Woman recipe and I’m obsessed with her…. I mean it…. Eh hehm….
If you love scones and lemons and all things happy, you will love this recipe.
It is ridiculous in all the best ways.
The rosemary on top just takes it to an entirely new level of FRESH. AND THEY ARE SO PRETTY! They have beautiful flakes of yellow and green in the glaze. LOOOVE.
They are also the perfect balance of crumbly and moist ALL AT THE SAME TIME. I don’t even know how that is possible but it just is because Pioneer Woman makes it so.
Last, but certainly not least, they are RIDICULOUSLY addicting. They are my new drug of choice. Sorry Mom.
It could totally be worse though! I could be addicted to, like, Skittles? I don’t know.
OH… and you guys. Famous Julie’s hand is gracing this blog today. Get ready for it:
So she totally made these suckers from start to finish, then I took pictures and all the credit.
Isn’t that what daughters are supposed to do?
Anyway, I can’t tell you how these taste with coffee, but a nice piping hot cup of hot chocolate definitely didn’t hurt anything #mormonfoodbloggerprobs.
The struggle is real, my friends.
Here’s an embarrassing story for you: About two years ago, I decided to up the ante and start cooking with wine. At the time, I was living in Santa Rosa, California, smack dab in the middle of wine country.
Every grocery store seriously had AT LEAST two aisles of every different brand of wine you could possibly imagine. I walked into the store with recipe in hand. This new recipe I was attempting called for dry white wine.
I walked straight up to one of the “wine connoisseurs” (grocery story employees), looked her straight in the eye and asked her where the powdered wine was.
She looked at me and asked me to repeat the question.
I said, “I have a recipe here that calls for dry white wine. I’m assuming that means that it’s powdered?”
She chuckled and replied, “You don’t drink, do you?”
- 3 cups flour
- 2/3 cups sugar
- 5 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup cold butter, cut into small pieces
- 1 egg
- 1 cup heavy cream
- 1 tablespoon fresh rosemary, very finely minced
- Zest of 1 lemon
- 1/2 cup milk
- Zest and juice from 1 lemon
- 1 teaspoon fresh rosemary, very finely minced
- Dash of salt
- 5 cups powdered sugar, sifted
- Preheat the oven to 350° F.
- In a medium sized mixing bowl mix together cream, egg, lemon zest and rosemary. Allow to sit for 10-15 minutes for the flavors to meld.
- In a large mixing bowl, sift together flour, sugar, baking powder and salt. Using a pastry cutter, cut the butter pieces into the flour mixture until the mixture resembles course crumbs. Mix the cream mixture with the flour mixture and stir gently until combined. The mixture should be crumbly, but if it's too crumbly to come together add heavy cream 1 tablespoon at a time.
- Turn the dough onto a lightly floured surface and, using your hands, lightly press it together until you form a rectangle. Use a rolling pin to roll into a larger rectangle about 3/4 inch thick. Try to handle the dough as little and as lightly as possible.
- Using a knife, cut about 12 squares/rectangles out of your big rectangle. Then, cut all your squares in half diagonally to form triangles. Transfer triangles to a parchment lined cookie sheet and bake for 18 minutes or until they just start to turn golden brown. Allow to cool for 15 minutes on the cookie sheet before transferring to a cooling rack to finish cooling.
- In a medium sized bowl stir together milk, lemon zest, lemon juice and rosemary. Let this mixture rest for a while to allow the flavors to meld. Then mix in the powdered sugar until you get the consistency that you like. Whisk until completely smooth.
- Carefully dunk each cooled scone in the glaze one at a time. Transfer to a cooling rack so the glaze drips off and doesn't pool around the bottom. Before serving wait for the glaze to set completely, about an hour. Of if you're like me and just cannot resist it anymore, go to town immediately.