Rosemary Lemon Scones

If you follow us on Instagram, then you know that we had a sudden craving for scones this past Sunday. So we thought we’d share our latest creation using our NEW Pancake & Waffle Mix!

Rosemary Lemon Scones2

This is my very first try at making scones with our new pancake and waffle mix! If you know me, I never really follow the recipe where it involves ingredients that I really like ūüôā So I was extra generous with the rosemary and the lemon zest/peel. Feel free to do the same! It doesn’t really get more summer-y then getting your lemon on!

Here’s to a yummy new goodie to go on your Sunday brunch menu!

 

You Will Need:

Scones

  • 2 1/2¬†cups Immaculate Baking Co.¬†‚ĄĘ Pancake & Waffle mix
  • 1/3¬†cup granulated sugar
  • 2¬†tablespoons cold butter
  • 1¬†egg, beaten
  • 1¬†container (6 oz) of your favorite lemon flavored yogurt (We love LOVE Liberte!)
  • 1/4¬†cup heavy whipping cream
  • 1¬†tablespoon grated lemon peel
  • 1¬†tablespoon finely chopped fresh rosemary leaves
  • 1¬†tablespoon heavy whipping cream
  • 1¬†tablespoon granulated sugar

Lemon Drizzle

  • 1/2¬†cup powdered sugar
  • 1¬†tablespoon lemon juice

Here’s How to Get Your Mix On!

  1. Heat oven to 400¬įF. Generously spray cookie sheet with cooking spray.
  2. In large bowl, mix Immaculate Pancake & Waffle mix and 1/3 cup granulated sugar. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. In small bowl, mix egg, yogurt and 1/4 cup whipping cream. Stir into crumb mixture just until combined. Stir in lemon peel and rosemary.
  3. Place dough on cookie sheet; using greased hands, pat dough into 8-inch round. Brush dough with 1 tablespoon whipping cream; sprinkle with 1 tablespoon granulated sugar. Cut into 8 wedges with sharp knife dipped in additional pancake & waffle mix, but do not separate into wedges.
  4. Bake 15 to 20 minutes or until light golden brown. Carefully cut into wedges and immediately remove from cookie sheet to cooling rack. Cool 5 minutes. Meanwhile, in small bowl, mix powdered sugar and lemon juice. Drizzle over scones. Serve warm.

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