Lunch: Sugared Lemon-Rosemary Scones

Recipe by Erin French These tender, fragrant scones are especially easy to make because you roll the dough into a log, then slice.

This recipe includes superfoods such as:

Lemon

Health benefits of Sugared Lemon-Rosemary Scones

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

2 1/4 c. all-purpose flour
1/3 c. sugar
2 tbsp. fresh rosemary
1 tbsp. baking powder
3/4 tsp. kosher salt
Zest of 1 lemon
1 1/2 stick unsalted butter
3/4 c. heavy cream

Instructions

In a food processor, pulse the flour with the sugar, the rosemary, baking powder, salt, and lemon zest. Add the butter and pulse until the mixture resembles coarse meal, with some pea-size pieces of butter still visible. Transfer to a large bowl and stir in the cream until a shaggy dough forms. Turn the dough out onto a lightly floured work surface and gently knead just until it comes together. Gently roll the dough into a 14-inch log, wrap in plastic and refrigerate for 1 hour or until firm.
Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Slice the log into 8 rounds and transfer to the baking sheet. Brush the scones with cream and sprinkle generously with sugar. Bake for 22 to 25 minutes, until the scones are golden. Let cool slightly before serving. Looking for more breakfast recipes? Start the day with one of our French toast recipes, easy quiche recipes, or breakfast casserole recipes that feed the whole family.