Scones are one of my favorite breakfast foods! I really only make them for special occasions, since most scone recipes call for butter and heavy cream. However, I have found that it is easy to experiment and use other healthy ingredients like whole wheat flour to make them a little better for you.
This recipe comes from Ree Drummond’s newest cookbook, The Pioneer Woman Cooks: A Year of Holidays. Like her other cookbooks, the photography is beautiful (I love her step-by-step pictures) and every single recipe looks irresistable. The recipe for these Lemon-Rosemary Scones actually comes from the section on Mother’s Day, but I think they would be perfect for an Easter brunch!
These scones are incredibly light and airy. The rosemary flavor is subtle, and when paired with the citrus it makes for a truly delicious springtime treat. I hope you’ll give them a try!
Have a great weekend!