Lemon Scones with Rosemary are light and fluffy and the perfect accompaniment to a tea or brunch. These low fat scones will make any Mother’s Day celebration special.
Pin Lemon Scones with Rosemary here.
You cannot have a Mother’s Day Tea without scones. It just isn’t right. These Lemon Scones with Rosemary will have you looking for reasons to eat them. They are light, fluffy and aromatic. While they are baking, the intoxicating aroma of lemon and rosemary waft through the air. It draws you to the oven where you watch them puff up and get a little crispy on the outside. When they come out of the oven, it is all you can do not to eat one right away. Why wait, dig right in. They are too good to wait.
You may have noticed my scones are round not triangular as so popular here in the States. I am a purest when it comes to scones. We lived in England for 5 years when I was a kid. I just adored scones, well actually everything British. So to me, scones are round. It is just the way it is. I, personally, don’t like a triangular scone. The corners tend to get hard and crunchy. I don’t want hard and crunchy. I want fluffy, pillowy, soft, buttery mounds of baked joy. If your scones have to be triangular, then do what you must. They will still taste delicious.
I really did love living in England as a kid. I loved the palaces and castles and the village living. They have such history and all the pomp and circumstance seemed so romantic. We left right after Prince Charles and Princess Diana were married. (Boy, I am dating myself) What a joyous time that was. I remember dressing up in a pretty white dress for the occasion. All the other little girls in the village did too as we pretended to marry our princes. What a glorious time it was. Mother’s Day is a perfect time to relive those great memories and all the new ones with my daughter.
If you want to be sure to see Food Done Light’s next recipe, Lightened Ham Salad, subscribe by email below. You won’t want to miss it.
Lemon Scones with Rosemary
- 2 1/2 cups all-purpose 300 grams, unbleached flour
- 1 cup whole wheat pastry flour 120 grams
- 1 tsp kosher salt
- 2 tsp baking soda
- 4 tsp cream of tartar
- 1/4 cup grated butter frozen for 1 hour
- 2 oz light cream cheese diced then frozen for 1 hour
- Zest of 2 lemons
- 1 tbsp fresh rosemary minced
- 1 cup cold 2% fat milk
- 1/3 cup cold seltzer or soda water
- 1 egg white lightly beaten
- 1 tbsp turbinado sugar raw sugar
Preheat oven to 425º.
In a large bowl, whisk together all-purpose flour, whole wheat flour, salt, baking soda and cream of tartar.
Add frozen butter and cream cheese. Using a pastry cutter or 2 forks, cut in butter and cream cheese until they are little pebble sized.
Stir in lemon zest and rosemary.
Add milk and seltzer and stir until just combined.
Flour a work surface and knead dough 10 times.
Using well floured rolling pin roll the dough out to 1 inch thickness.
Dip a round 2 1/2 inch cookie cutter into flour. Cut out scones. Lightly knead the dough back together and cut out more. You should have 14.
Place scones onto a baking sheet and brush with egg white. Sprinkle with sugar.
Bake for 10 to 11 minutes.
Let cool on a wire rack.
I calculated 5 Weight Watcher Smart Points.
Happy Healthy Eating,
Adapted from Nigella Lawson – How to be a Domestic Goddess
But wait, there’s more. Check out these deliciously, light baked goodies:
Food Done Light is on a mission to keep passion for food but find ways to fit it into a healthy life and hopefully, along the way, change eating habits for good. Healthy living one bite at a time is our motto. You will find heart healthy recipes with Weight Watcher points, and most of all the recipes are delicious. Just ask the Food Done Light family which includes my husband, 9-year-old daughter, Lucy, our 7 yr old Golden Retriever, and Stella, our 12-year-old cat. Find Food Done Light on Facebook, Pinterest, Instagram and Twitter.