Lemon Rosemary Scones

These Lemon Rosemary scones will have you looking for reasons to eat them.  They are light, fluffy and aromatic.  While they are baking, the intoxicating aroma of lemon and rosemary waft through the air.  It draws you to the oven where you watch them puff up and get a little crispy on the outside.  When they come out of the oven, it is difficult to resist them, but why wait? Eat them warm with melting butter.

Ingredients:

300 grams all-purpose flour
120 grams whole wheat pastry flour
5ml sea salt
10ml bicarbonate of soda
20ml cream of tartar
60g grated butter, frozen for 1 hour
30g light cream cheese, diced then frozen for 1 hour
Zest of 2 lemons
15ml fresh rosemary, minced
250ml cold 2% fat milk
80ml cold soda water
1 egg white, lightly beaten
15ml light brown sugar

Method:

Preheat oven to 220˚C.

In a large bowl, whisk together all-purpose flour, whole wheat flour, salt, bicarbonate of soda and cream of tartar.

Add frozen butter and cream cheese.  Using a pastry cutter or 2 forks, cut in butter and cream cheese until they are little pebble sized.

Stir in lemon zest and rosemary.

Add milk and soda and stir until just combined.

Flour a work surface and knead dough 10 times.

Using well-floured rolling pin roll the dough out to 1 inch thickness.

Dip a round 2 1/2 inch cookie cutter into flour.  Cut out scones.  Lightly knead the dough back together and cut out more. 

Place scones onto a baking sheet and brush with egg white.  Sprinkle with sugar.

Bake for 10 to 11 minutes.

Let cool on a wire rack or eat while warm with melting butter!

Makes 12-14 scones.