Sugared Lemon-Rosemary Scones

1. In a food processor, pulse the flour with the 1/3 cup of sugar, the rosemary, baking powder, salt and lemon zest. Add the butter and pulse till the mix resembles vulgar meal, with some pea-size objects of butter serene viewed. Transfer to a expansive bowl and drag in the three/4 cup of cream till a shaggy dough forms. Flip the dough out onto a evenly floured work flooring and gently knead appropriate till it comes together. Gently roll the dough into a 14-lumber log, wrap in plastic and refrigerate for 1 hour or till company.

2. Preheat the oven to 375° and line a baking sheet with parchment paper. Slash the log into 8 rounds and switch to the baking sheet. Brush the scones with cream and sprinkle generously with sugar. Bake for 22 to 25 minutes, till the scones are golden. Let chilly unprejudiced a itsy-bitsy sooner than serving.

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The recipe would per chance be prepared via Step 1 and refrigerated overnight.