Rosemary Lemon Cream Scones
Light, tart, and comforting with the scent and taste of rosemary. Something between sweet and savory and a great start to the morning.
- 2 1/2 cups Bisquick
- 1/3 cup granulated sugar
- 2 tblsp cold butter
- 1 egg, beaten
- 6 oz container Yoplait lemon burst
- 1/4 cup heavy whipping cream
- 1 tblsp grated lemon peel
- 1 tblsp finely chopped fresh rosemary leaves
- 1 tblsp heavy whipping cfream
- 1 tblsp granulated sugar
- Lemon Drizzle:
- 1/2 cup powdered sugar
- 1 tblsp lemon juice
Heat oven to 400. Generously spray cookie sheet with cooking spray.
In large bowl, mix Bisquick and 1/3 cup sugar. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite direction), until mixture looks like coarse crumbs. In small bowl, mix egg, yogurt and 1/4 cup whipping cream. Stir into crumb mixture just until combined. Stir in lemon peel and rosemary.
Place dough on cookie sheet; using greased hands, pat dough into 8 inch round. Brush dough with 1 tblsp whipping cream; sprinkle with 1 tblsp sugar. Cut into 8 wedges with sharp knife dipped into additional Bisquick mix, but do not cut all the way through or separate wedges.
Bake 15-20 minutes or until light golden brown. Carefully cut wedges and immediately remove from cookie sheet to a cooling rack. Cool 5 minutes. Meanwhile, in small bowl, mix powdered sugar and lemon juice. Drizzle over scones. Serve warm.