A blast from the past
Who knew. The decision to take our most popular rosemary scone off the menu was necessary to keep growing our cake business. It broke my heart. I baked hundreds, no... thousands, of these scones. They were the first morning activity. The first bake of the day. The first magnificent aroma. The first scone love. Gone, but not forgotten.
The orange is exceptionally delicious with the herbal rosemary. Try substituting lemon zest and fresh thyme for another delicious combo. It is a bit more time consuming stripping thyme leaves but worth the effort. It's over the moon good.
My favorite way to eat these scones are plain, or with a pat of butter, hot from the oven. We drizzled a fresh orange glaze made with the orange juice mixed with sifted powdered sugar and garnished with a small spring of rosemary at the bakery. Try it both ways.
- 3 cups all purpose flour
- 1 scant cup granulated sugar
- 1 1/2 tablespoons baking powder
- 3/4 teaspoon salt
- 2 tablespoons fresh rosemary, finely chopped
- 1 tablespoon orange zest
- 6 ounces unsalted butter, cut into 1/2 inch pieces
- 1 1/2 cups, plus extra to brush on scones before baking cold heavy cream
- as needed demerara sugar