It is a good day if it is Lemon-Rosemary Scone day. I love these things. The glaze never really sets up for me though. Do you guys know how to make a pastry glaze that kind of hardens?
Lemon-Rosemary Scones
Ingredients
3 cups all-purpose flour plus more for flouring
2/3 cup granulated sugar
1 tablespoon plus 1 teaspoon baking powder
1/4 teaspoon salt
1 cup (2 sticks) cold unsalted butter, cut into pieces
1 cup heavy cream
1 egg
2 lemons
Leaves from 2 rosemary sprigs (or 4 if they're small sprigs), finely minced
5 cups powdered sugar
1/2 cup whole milk, plus more if needed for thinning
Directions
Preheat the oven to 350 degree F. Line 2 baking sheets with parchment paper or silicone liners
Wisk together the flour, granulated sugar, baking powder and salt
Cut the butter into the dry ingredients
Combine the cream, egg, zest of one lemon, and half of the rosemary. Whisk to combine.
Slowly pour the liquids across the dry/butter mixture. Stir gently with a fork until a dough forms.
Turn the dough out onto a floured surface and form a rectangle about 3/4 inch thick. Cut into 24 equal pieces (12 pieces and then cut each one in half, or 6 pieces and cut each one into 4)
Bake at 350F until lightly brown, about 18 minutes.
Wisk together powdered sugar and milk in a large bowl. Add the zest from one lemon, the juice from one lemon, and the rest of the rosemary. Wisk well. If necessary, add powdered sugar to thicken, or milk to thin.
The glaze: Combine the powdered sugar and milk in a large bowl. Add the juice of the lemon you zested and whisk the mixture together. Zest the second lemon and add the zest to the bowl. Add the rest of the rosemary and whisk it until it's all combined. Add a little extra milk if it needs thinning. Position a cooling rack over a baking sheet. When the scones are completely cooled, drop them one by one into the glaze. Flip them over to coat. Transfer them to the cooling rack to allow the excess glaze to drip off. Allow the glaze to set completely before serving.