• 2 sticks butter, frozen and grated
  • 3 cups flour
  • 1/2 cup sugar
  • 5 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup heavy cream
  • 1 egg
  • zest of 1 lemon
  • 1 tablespoon fresh rosemary, minced


  1. Preheat oven to 350.
  2. Grate the frozen butter and keep it in the freezer until ready to use.
  3. Combine cream, egg, rosemary, and lemon zest and allow to steep for about a half hour.
  4. Combine flour, sugar, baking powder, and salt in a large bowl.
  5. Add grated butter and mix together with fingers until you get a crumb-like texture.
  6. Add cream/egg mixture to dry ingredients and stir with a fork until mixture is crumbly.
  7. Press dough together on floured surface and roll into a wide rectangle, keeping the dough about 3/4 inch thick.
  8. Slice dough into 8 squares, then slice each square in half diagonally to get 16 triangular wedges.
  9. Bake on parchment paper lined baking sheet for about 20 minutes, when they start to turn golden on the edges.
  10. Cool for about 20 minutes then serve warm or at room temp with a dollop of lemon curd.

Adapted from this Pioneer Woman recipe. I skipped the glaze entirely and just served the scones with fresh lemon curd on top.