Lemon rosemary makes me think of a soap-flavor. Maybe it's because my sister-in-law and brother-in-law just made us some rosemary soap. Or maybe it's because lemon rosemary sounds so dang refreshing! What works as a soap flavor also works as a scone flavor, thankfully! This was my first time baking with Meyer lemons and I can now understand why everyone goes crazy for them. They're much more fragrant than normal lemons and not quite as bitter.
My scones are a little brown because I used half whole-wheat flour. I listed only all-purpose in the ingredients list because we're going for light and fluffy scones here. Whole wheat flour makes them a bit heavier, so add at your own risk. This dough was easy to work with, which is how I managed to form triangles this time around. These were best the day they were made, but will keep in an airtight container for a few days. Enjoy the fresh flavors rosemary and lemon give!
Thanks for entering the Brookstone Chocolate giveaway. You guys love chocolate-covered things--I got hungry reading all about it! The winner is commenter #45...Kelsey! Kelsey, email me at natalie@thesweetslife.com to claim your prize!
One Year Ago: Chocolate Liqueur Ice Cream 
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Three Years Ago: Whole Grain Challah with Cranberries
Meyer Lemon Rosemary Scones

Ingredients:
-2 cups all-purpose flour
-1/4 cup sugar
-2 tsp baking powder
-1 tsp baking soda
-1/2 tsp salt
-5 tbsp butter, cubed
-1 cup sour cream
-1 egg yolk
-zest and juice from 1 Meyer lemon
-1 tbp fresh rosemary, chopped
-1/4 cup heavy cream
-sugar in the raw

Directions:
1. Preheat oven to 350F. Line a baking sheet with parchment paper.
2. Pulse flour, sugar, baking powder, baking soda, and salt in the bowl of a food processor. Add butter and pulse until a coarse meal forms. Add the sour cream and egg yolk and pulse, just unti combined.
3. Turn dough out onto a floured surface and knead into a square shape about 3/4-inch thick. Cut into desired shapes (squares or triangles) and place on prepared baking sheet. Brush scones with heavy cream and sprinkle with sugar in the raw.
4. Bake for 15-18 minutes, until bottoms of scones are lightly browned. Transfer to a wire rack to cool completely.