My Rosemary Citrus Scones recipe is sponsored by Bob’s Red Mill Natural Foods. As always, all ideas and opinions are my own.
Hello friends, I hope you had a wonderful weekend! Raise your hand if you have ever suffered from scone anxiety. Not anxiety from the actual pastry itself, but from baking them. Hand raised right here! Why the anxiety? Well, if I’m being honest, I’ve had some scones that have left me highly disappointed. You know the ones… you bite in hoping for a rich, flaky, flavorful bite and instead you bite into a brick that, if you’re lucky, might have some good flavor.
I’m not one to let intimidation stop me, so I went for it. My first attempt at baking scones. The first round of Rosemary Citrus Scones weren’t quite bricks, but close. Sigh. In my subsequent attempts (yes, attempts plural), I discovered that there are some steadfast rules to avoiding this kind of scone scenario.
First and most important is using the best quality ingredients. After seeing the difference this can make, I will never, hand over heart, ever use anything other than Bob’s Red Mill flour. Not only because of the difference it makes in the light and airiness of baked goods, but because it is organic, unbleached white flour freshly milled from organic hard red wheat. That means it packs in a ton of protein and none of the additives. The texture result is simply unmatched.
Second, the butter has to be very cold. Cold as in I put in the freezer for an hour before getting it out just before adding it in cold. The little bits of cold butter in the dough make these glorious air pockets which give the Rosemary Citrus Scones a wonderful flaky texture. See those little chunks of butter ↓? We want that. And how about that zest though?!
Are you ready to overcome your scone anxiety with me? 😉
- 2 cups Bob's Red Mill Organic Unbleached White Flour
- 1/3 cup granulated sugar
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 2 teaspoons dried minced rosemary
- ½ tablespoon lemon zest
- 1 tablespoon orange zest
- ½ cup unsalted butter, frozen
- ½ cup heavy cream
- 1 large egg
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
- ½ tablespoon lemon zest
- 1 teaspoon vanilla
- Place oven rack in the middle and preheat to 400º F. Line a large baking sheet with parchment paper; set aside.
- In a large bowl, whisk the flour, sugar, baking powder, salt, minced rosemary, ½ tablespoon lemon zest and all of orange zest. Grate frozen butter and add to dry ingredients. Incorporate the butter into the dry ingredients with your hands or with a mixer with a pastry attachment until the mixture is grainy and the butter chunks are the size of small pebbles. This will create wonderful air pockets that make the scones flaky and delicious.
- Whisk the egg into the cream until incorporated. Gradually add the wet ingredients into the dry ingredients, mixing gently with a wooden spoon into a large ball.
- With floured hands, transfer the dough to a clean, well floured surface. Press the ball into an 8" circle with uniform thickness. Using a floured pastry scraper, cut into 8 pieces.
- Transfer to the lined baking sheet, placing the scones about an inch apart.
- Bake for about 12 - 15 minutes or until lightly browned on the outside. Allow scones to cool for a few minutes then transfer to a wire rack to complete cooling.
- Whisk powdered sugar together with fresh lemon juice and remaining lemon zest until smooth
- Spread the glaze over scones. Allow the glaze to set; serve.
What baking rules have you discovered that help make your baking creations a winner every time? I’d love to hear them in the comments below! Happy spring baking!
Thank you to Bob’s Red Mill Natural Foods for sponsoring this post.