Sugared Lemon-Rosemary Scones

1. 1

   In a food processor, pulse the flour with the 1/3 cup of sugar, the rosemary, baking powder, salt and lemon zest.

2. 2

   Add the butter and pulse until the mixture resembles coarse meal, with some pea-size pieces of butter still visible.

3. 3

   Transfer to a large bowl and stir in the 3/4 cup of cream until a shaggy dough forms.

4. 4

   Turn the dough out onto a lightly floured work surface and gently knead just until it comes together.

5. 5

   Gently roll the dough into a 14-inch log, wrap in plastic and refrigerate for 1 hour or until firm.

6. 6

   Preheat the oven to 375 and line a baking sheet with parchment paper.

7. 7

   Slice the log into 8 rounds and transfer to the baking sheet.

8. 8

   Brush the scones with cream and sprinkle generously with sugar.

9. 9

   Bake for 22 to 25 minutes, until the scones are golden.

10. 10

    Let cool slightly before serving.

* Per serving · 4 servings · Values may vary.

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