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Tuesday, June 5, 2012

Finger Lakes' Lemon Herb Scone Recipe

Every good Inn bakes a signature scone, and the Rogues' Harbor Inn is no exception. We love to bake fresh scones for our bed and breakfast guests. Nothing starts out the day better than a big mug of fresh brewed Gimme coffee (roasted right here in Ithaca, NY) and a homemade scone. We always serve fresh fruit, a hot dish like quiche or French toast, but the scones are by far my favorite. We bake blueberry, raspberry, apple...traditional fruits. However, I think the savory scones are best, especially with fresh herbs. Finger Lakes' cuisine is all about fresh greens and herbs, gardeny fare. So, here's our summer time favorite coming to you from the Heart of the Finger Lakes, Ithaca, NY.

Lemon Herb Savory Scone

2½ cups unbleached flour
2 tablespoons white sugar
2 teaspoons baking powder
1 teaspoon salt
1 tablespoon lemon zest
1 tablespoon chopped fresh rosemary (or substitute thyme)
6 tablespoons unsalted butter, cut ½-inch cubes, room temp
2/3 cup buttermilk
1 egg
2 tablespoons heavy cream (for brushing)
Preheat oven to 400°F. Line a baking sheet with parchment paper; set aside.
Place the flour, sugar, baking powder, salt, zest and rosemary in a bowl. Blend dry ingredients. Add the butter and mix on low speed setting until mixture is shaggy. Reduce mixing speed. With the mixer running, slowly add the liquid ingredients until just combined; do not over mix.
Pour the mixture onto a clean counter/large cutting board. Form the dough into a 10-inch disc, about 1-inch high. Using a sharp knife, cut into 8 even pieces. Place on prepared baking sheet. Brush each scone with heavy cream. Bake in preheated oven for about 30 to 35 minutes or until golden brown. Let cool before serving.