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Savory Lemon Scones with Rosemary

Buttery, flaky and soft lemon and rosemary scones are perfect for your next tea/coffee time.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course pastry, Snack
Cuisine American, British
Servings 8 servings
Calories 201 kcal

Equipment

  • 1 Pastry Cutter

Ingredients
  

Dry Ingredients

  • 2 cup AP Flour
  • 2 tablespoon Fresh/Dry Rosemary Leaves
  • 1 tablespoon Lemon zest
  • ½ cup Frozen Vegan Butter Cubed, sliced or grated
  • 1 tablespoon Baking Powder
  • 1 teaspoon Salt
  • ¼ teaspoon Black Pepper powdered

Wet Ingredients

  • ½ cup Unsweetened Plant Based Milk
  • 1 tablespoon Lemon Juice

Instructions
 

  • Preheat oven to 375 deg F. Place all the dry ingredients except the butter in a bowl and mix well.
  • Now add the butter and mix well to ensure it is fully coated in flour. Now using your hands, slowly rub the flour coated butter cubes or slices between your palms. You can do this between your thumb and index fingers as well.
  • Ensure all of the butter is rubbed in to thin sheets and mixed well. Now add the lemon juice and plant milk. Mix to form a dough.
  • Place on a flat surface and roll in to flat disc of about 1" thickness and 8-9" diameter. Cut in to 8 pieces in the shape of triangles or "pies".
  • Place on a lined sheet pan and bake in the oven for 22-25 minutes. Serve warm.
Keyword pastry, scones