Scones are great at any time of year and while you can’t go wrong with the plain versions, topped with butter, cream and jam, here I’ve added rosemary and lemon for a refreshing twist on the classic.
Rosemary and lemon is a classic flavour combination and works with pretty much anything, sweet or savoury, but here in my scones they create a sweet, fragrant and herby taste, perfect topped with lemon curd.
The scones can be frozen and defrosted whenever you feel in the need for one.
350g self raising flour
1tsp baking powder
A pinch of salt
1 tablespoon finely chopped rosemary
The zest of one lemon
A squeeze of lemon juice
How to make…
Preheat your oven to 220C/200fan and put two baking trays in. Measure out the flour , baking powder and salt and mix the dry ingredients together.
Cut the butter (cold from the fridge) into small cubes and throw into the flour mixture. Then use your fingertips to rub the butter into the flour until the mixture look like breadcrumbs.
If it gets too hot at any point and starts sticking pop the whole thing back in the fridge for a few minutes.
When you have a breadcrumb texture, mix in the rosemary and lemon zest and mix again. Make a well in the middle of the dry mixture and add the milk and lemon juice. Using a metal spoon stir everything together until it looks like wet dough and then get your hands involved.
Bring the mixture together into a rough dough and then put it into a floured work surface. Gently roll the mixture out until it’s around 3cm in depth and then cut out your scones. I tend to use a straight cutter and I prefer smaller scones so have used a little one but feel free to go for a larger cutter or any shape you prefer.
Take the trays out of the oven and place your scones on them. Brush them lightly with milk for a glaze and then pop them back in the oven for 10 minutes. Once they’re done let them cool slightly before slathering with whatever you fancy (lemon curd works a treat).