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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
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My wife and I enjoyed a rosemary-lemon coffee cake at a bed and breakfast many years ago. I decided to try adapting my favorite scone recipe to capture that unusual flavor combination, and we loved the results. âDavid Byland, Shawnee, Oklahoma Ingredients:
2 cups king arthur unbleached all-purpose flour |
3 tablespoons sugar |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
5 tablespoons cold butter |
1 cup (8 ounces) sour cream |
1 egg |
2 teaspoons grated lemon peel |
1 teaspoon minced fresh rosemary |
1 teaspoon coarse sugar |
Directions:
1. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Whisk sour cream and egg; stir into crumb mixture just until moistened. Stir in lemon peel and rosemary. Turn onto a floured surface; knead 10 times.
2. Pat into an 8-in. circle. Cut into eight wedges, but do not separate. Place on an ungreased baking sheet. Sprinkle with coarse sugar. Bake at 400° for 15-18 minutes or until golden brown. Serve warm. Yield: 8 scones.
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