Okay. I like scones. Like a lot. I have been known to make them for breakfast, brunch or snacks. I’m quite certain I’ve even eaten them for lunch before. My addiction started in University, when I got into the habit of picking up a giant blueberry scone from one of the campus coffee shops after my early morning Genetics lab once a week. After fighting with fruit flies for 3 hours, I guess I thought I needed the 500+ calories that those ones probably had.
I’ve definitely made whole wheat scones before, but never with lemon and rosemary. Since we’ve finally gotten a couple of warm days, I really wanted to make something Springy. And by Springy I mean with fresh flavors of citrus and herbs. I won’t be starting my outdoor herb garden for several more weeks, so the only fresh herb I have is my indoor rosemary plant – perfect with some lemon zest.
Since these scones don’t use an oatmeal base like my Oatmeal Maple Scones, the ingredients are a bit different: whole wheat and white flour, baking powder, salt, sugar, butter, egg, kefir, lemon zest and chopped rosemary.
The process is the same as with most scones: first mix dry ingredients, then add the cubed butter and blend until it resembles sand. Then add the wet ingredients and mix until a dough is formed.
Then move the dough to a floured surface. You can either roll/pat it into a circle and cut into wedges (like I did) or use a cookie or biscuit cutter to cut it into circles.
Wedges are easier because you don’t have to worry about re-rolling the scraps.
Look how much they puffed up after baking! Let them cool for a bit while you make the glaze, which is just a mixture of lemon juice, milk, lemon zest, chopped rosemary and icing sugar.
If you glaze the scones while they are still to warm, the glaze will run off. However, you can scrape the leftover glaze back into the bowl, and re-glaze once they cool. These scones are glazed more heavily than I would normally do. They were pretty much fully coated, when I normally prefer a light drizzle. The recipe I started with made way too much glaze, so I cut it back to save some sugar and calories.
These certainly do have the light, fresh, Springy taste I was going for. They would be perfect for a fancy Springtime affair – I’m thinking Easter breakfast or Mother’s day.
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 1 Tbsp baking powder
- 3 Tbsp sugar
- 1/2 tsp salt
- 4 Tbsp cold unsalted butter, cut into 1/4" cubes
- 1 Tbsp finely minced rosemary
- Zest of one lemon
- 3/4 cup plain or vanilla kefir (see note)
- 1 egg, beaten lightly
- Zest of one lemon
- 1 Tbsp lemon juice
- 1 tsp finely minced rosemary
- 1 Tbsp milk
- Icing sugar (About 2-3 cups)
- Adjust oven rack to middle position and preheat to 425°F. Line a baking sheet with parchment paper.
- Add flours, baking powder, sugar and salt to food processor and pulse until mixed. Or whisk by hand until combined.
- Spread butter over top the dry ingredients. Pulse until mixture resembles sand. Add rosemary and lemon zest and pulse until they are mixed in. Transfer to a large bowl. Or cut in butter with a pastry cutter, then stir in rosemary and lemon zest.
- Stir in kefir and egg with a rubber spatula until dough is formed. Pour onto floured countertop and form dough into a ball. Pat dough into a circle and cut into 8 equal wedges, or cut into circles with a cookie cutter. Place wedges on prepared cookie sheet.
- Bake until tops are light brown, 12-15 minutes. Cool scones while preparing glaze.
- Whisk together lemon juice and zest, rosemary and milk. Stir in icing sugar until desired consistency is reached 2-3 cups). Drizzle glaze over cooled scones.
- Instead of kefir, you could use buttermilk or equal parts yogurt and milk