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1
Preheat the oven to 350 degree F. Line 2 baking sheets with parchment paper or silicone liners.
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2
Place the flour, granulated sugar, baking powder and salt into a sifter or fine-mesh strainer, then sift the mixture into a large bowl until it's all combined.
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3
Throw the butter pieces into the bowl and use a pastry cutter to cut the butter into the dry ingredients.
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4
Measure the cream in a spouted measuring cup and crack in an egg.
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5
Zest one of the lemons and add the zest to the cream.
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6
Add half of the rosemary to the mixture.
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7
Whisk together, then drizzle it into the flour-butter mixture, stirring gently with a fork until combined and a dough forms.
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8
Turn the dough onto a floured surface and lightly press it together until it forms a rough rectangle.
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9
Use a rolling pin to roll into a rectangle about 1/2 inch to 3/4 inch thick.
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10
Use your hands to help with the forming if necessary.
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11
The final rectangle should be about 18 inches by about 10 inches.
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12
Use a knife to trim the dough into a symmetrical rectangle, then cut the rectangle into 12 symmetrical square/rectangular pieces.
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13
Next, cut each piece in half diagonally to form smaller triangles.
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14
Transfer the triangles to the prepared baking sheets.
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15
Bake until just barely golden brown, about 18 minutes, then allow to cool completely.
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16
While the scones are cooling, make the glaze: Combine the powdered sugar and milk in a large bowl.
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17
Add the juice of the lemon you zested and whisk the mixture together.
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18
Zest the second lemon and add the zest to the bowl.
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19
Add the rest of the rosemary and whisk it until it's all combined.
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20
Add a little extra milk if it needs thinning.
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21
Position a cooling rack over a baking sheet.
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22
When the scones are completely cooled, drop them one by one into the glaze.
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23
Flip them over to coat.
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24
Transfer them to the cooling rack to allow the excess glaze to drip off.
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25
Allow the glaze to set completely before serving.
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26
The scones will last for several days in an airtight container.
