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Rosemary Citrus Scones

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Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins



  • 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.
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