Rosemary Lemon Buttermilk Scones

Added on by Caroline Zhang.

It was really cold in Boston last week, and I didn't want to go out and buy yogurt. 

I baked these last week, right before I went home for Thanksgiving. I was worried that the half dozen lemons I had sitting in the fridge would go bad while I was gone (this concern for whatever reason did not extend to the eggs that had been hanging out in there for the past four weeks). I considered making a lemon yogurt pound cake--but I didn't have yogurt, and acquiring some would mean a 10-minute trek in the cold to the CVS in Harvard Square. 

So I made scones. And no, I didn't use the month-old eggs.

This is a lightly-adapted version of my master scone recipe, only I swapped out the cream for buttermilk. I've never used it before until this month, and I really suggest you give it try in your baking. You can easily substitute milk with some vinegar added, but buttermilk has a unique flavor that's hard to replicate.

I also changed the amount of  liquid in the dough from 2/3 cup to 1/2 - 2/3 cup, depending on how dry the dough is due. I usually need 2/3 cups, possibly because our heater in the dorm is set to Sahara Desert (which is one of two thermostat settings, the other being Broken.)

Enjoy, all!


Rosemary Lemon Scones

Click here for the printable recipe.
A Pass the Cocoa Original Recipe, Flavor inspired by The Pioneer Women
Yields: 12 Scones

2 cups flour
1 tablespoon baking powder
½ teaspoon salt
3 tablespoons granulated sugar
8 tablespoons butter, cold
½ to ⅔ cup buttermilk, cold
1 egg
1 tablespoon fresh rosemary, minced (or 1 teaspoon dried rosemary)
1 tablespoon lemon zest

Lemon Rosemary Glaze:
1 cup powdered sugar
3 tablespoons lemon juice, freshly squeezed
1 tablespoon fresh rosemary, minced (or 1 teaspoon dried rosemary)
1 tablespoon lemon zest


Preheat the oven to 375 degrees Fahrenheit.

Whisk together ½ cup buttermilk, the egg, rosemary, and lemon zest. Place in the refrigerator and let sit for 15- 30 minutes.

In a separate bowl, sift together the flour, baking powder, salt, and sugar.

Cut the butter into ½-inch cubes. Make sure it remains cold. Add the butter to the dry ingredients.

Using a pastry cutter, a fork, or your hands, cut the butter into the flour. It’s okay if a few lumps remain. Work quickly so that the butter doesn't melt.

Pour the wet ingredients into the dry ingredients. Use a fork or wooden spoon to mix it until the dry ingredients are moistened and the dough barely holds together. DO NOT OVER-MIX. If the dough is too dry, add in the remaining buttermilk a little bit at a time.

Turn the dough onto a floured surface. Shape the dough into a circle 10 inches in diameter. Cut the circle into 10 - 12 wedges.

Place the scones onto a greased baking sheet and bake for 15-18 minutes, until golden. Let cool.

For the glaze, mix together the lemon juice, zest, and rosemary. Let sit for 10 - 15 minutes. Mix in the powdered sugar. Drizzle the glaze over the scones.