Saturday, August 28, 2010
Lemon Rosemary Scones
based on a recipe by Martha Stewart
3 cups all-purpose flour, plus more for work surface
8 tablespoons (1 stick) cold unsalted butter, cut into small cubes
1/3 cup sugar, plus more for sprinkling
1 tablespoon baking powder
1/4 teaspoon coarse salt
3/4 cup plus 3 tbsps buttermilk
Juice of one lemon
3 large eggs (2 for scones, 1 for egg wash)
3 tablespoons finely grated lemon zest (abt 1 lemon)
1 tbsp minced fresh rosemary (about 1 sprig)
1 1/2 teaspoons pure vanilla extract
Preheat oven to 400 degrees.
Line a baking sheet with parchment paper. In the bowl of an electric mixer fitted with the paddle attachment, combine flour, butter, sugar, baking powder, and salt. Mix at low speed until the mixture resembles wet sand.
In a separate bowl, whisk together 3/4 cup buttermilk, 2 eggs, 2 tbsp lemon zest, rosemary, and vanilla. Add the liquid mixture to the flour mixture, and beat on low speed until just incorporated. Turn out onto a lightly floured work surface, and form into a flat disc, about 8 inches across and 1 1/2 inches thick. Cut into 8 wedges and transfer to prepared baking sheet.
In a small bowl, whisk together remaining egg and 3 tablespoons buttermilk to make an egg wash. Brush scones with egg wash. Combine 3 tbsp sugar with 1 tbsp lemon zest and sprinkle scones with lemon sugar.
Bake until the tops are golden brown and firm, 40 to 50 minutes.
The colder the butter, and the less you mix the scones, the better they turn out