Photo: Ernest Porzi
Lemon Rosemary Scones
16 ingredients
20 min + 18 min
24
openrecipes
I made these wonderfully delightful scones for my holiday cookbook as part of a big Mother's Day spread, but I knew the day I...
Estimated Nutrition (whole recipe, rough)
900
Calories
28g
Protein
32g
Fat
125g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- SCONES
- 3 cups All-purpose Flour
- 2/3 cups Sugar
- 5 teaspoons Baking Powder
- 1/4 teaspoon Salt
- 2 sticks (1/2 Pound) Unsalted Butter, Chilled And Cut Into Pieces
- 1 whole Large Egg
- 1 cup Heavy Cream
- 1 Tablespoon Finely Minced Fresh Rosemary
- Zest Of 1 Lemon
- GLAZE
- 5 cups Powdered Sugar, Sifted
- 1/2 cup Whole Milk, More If Needed For Thinning
- Zest And Juice From 1 Lemon
- 1 teaspoon Finely Minced Fresh Rosemary
- Dash Of Salt
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By thepioneerwoman ·
Recipe sourced from
openrecipes