* Exported from MasterCook *
Scones, Sugared Lemon Rosemary
Recipe By :ERIN FRENCH
Serving Size : 8 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Vegetarian
Amount Measure Ingredient -- Preparation Method
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2 1/4 cups all-purpose flour
1/3 cup sugar -- plus more for sprinkling
2 tablespoons finely chopped fresh rosemary
1 tablespoon baking powder
3/4 teaspoon kosher salt
Finely grated zest of 1 lemon
1 1/2 sticks cold unsalted butter -- cubed
3/4 cup heavy cream -- plus more for brushing
Ina food processor, pulse the flour with the 1/3 cup of sugar, the
rosemary, baking powder, salt and lemon zest. Add the butter and
pulse until the mixture resembles coarse meal, with some pea-size
pieces of butter still visible. Transfer to a large bowl and stir in
the 3/4 cup of cream until a shaggy dough forms. Turn the dough out
onto a lightly floured work surface and gently knead just until it
comes together. Gently roll the dough into a 14" log, wrap in plastic
and refrigerate for 1 hour or until firm.
Preheat the oven to 375F and line a baking sheet with parchment
paper. Slice the log into 8 rounds and transfer to the baking sheet.
Brush the scones with cream and sprinkle generously with sugar. Bake
for 22 to 25 minutes, until the scones are golden. Let cool slightly
before serving.
SERVINGS: 8
Description:
"These tender, fragrant scones are especially easy to make
because you roll the dough into a log, then slice."
Source:
"foodandwine.com"
S(Internet Address):
"http://www.foodandwine.com/recipes/sugared-lemon-rosemary-scones";
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Per Serving (excluding unknown items): 393 Calories; 26g Fat (58.7%
calories from fat); 4g Protein; 37g Carbohydrate; 1g Dietary Fiber;
77mg Cholesterol; 371mg Sodium. Exchanges: 2 Grain(Starch); 0
Non-Fat Milk; 5 Fat; 1/2 Other Carbohydrates.