Lemon-Rosemary Scones

  • 3 cups all-purpose flour
  • 2/3 cup sugar + more for tops
  • 1 tbsp baking powder
  • ½ tsp salt
  • 1 stick cold unsalted butter, cubed
  • 1/2 cup milk
  • 2 eggs
  • 1 tbsp minced fresh or 1 tsp dried rosemary
  • ½ tsp lemon extract or oil

Beat egg and milk together, add extract and rosemary and let steep while you mix dough.

Whisk dry ingredients together. Cut in butter until crumbly consistency. Add wet mixture to dry mixture and stir until just blended. Turn out onto flat surface (add flour if needed) and pat to ¾” thick rectangle; cut into small triangles. Place on baking sheet or stone and sprinkle with sugar. Bake at 375 for 15 min.


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