Wednesday, April 3, 2013

Lemon Rosemary Scones

Life as a scone must be boring; they rarely have a ton of flavor and are incredibly dry. As someone who doesn't like dunking my bread or breakfast pastries into hot tea, I have never been a fan of scones. It is odd to me that a scone is considered a pastry because they are so dull and lifeless! Scones have always been a mystery to this food lover!

In March I traveled to Washington, DC for a girl's weekend and Mary was excited to share with me that she made scones for breakfast. Since I hadn't eaten a scone in nearly three years, I decided it was time to try this breakfast pastry once again. The last time I ate a scone was sitting in front of Buckingham Palace in London, enjoying formal afternoon tea with my good friend Christine.

I awoke the next morning and walked back and forth in the kitchen, pondering which scone to try. I decided to go for the Lemon Rosemary Scone, which Mary said was a recipe from the Pioneer Woman. I love Ree Drummond and many of her recipes. She cooks for a crowd, which I rarely do, but she uses many fresh ingredients and herbs and often puts a new spin on an old classic. How could I not try a Pioneer Woman scone?

I took one bite and my eyes rolled into the back of my head. Oh my goodness, this was - hands down - the best scone that I had ever tasted! Rich lemon flavor with the hint of rosemary. The scones were moist, unlike the dry boring scones I'd avoided for years, and it was a true pastry in my book since it was topped with a glaze. The recipe calls for the perfect balance of lemon and rosemary. If you cook with rosemary, you know that  your dish can quickly be overcome with this flavor. If you're not a scone lover, I urge you to make this recipe!

Click here to check out this recipe and enjoy your own morning of bliss!


No pictures of the Lemon Rosemary Scone, but here is a photo
from the formal afternoon tea in London in 2010 with Christine.


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