Rose and Lemon Scones

The floral flavor of roses and the brightness of lemon come together beautifully in these perfectly flaky and tender scones.

Rose & Lemon Scones

The very first time I made scones (this morning) they did not come out perfect! (I know, I’m shocked too). So after taking a break and thinking about what I could do differently for a few minutes I went right back to work on my second batch.

Unsuccessful First Scone Attempt

Here’s what went wrong so you can avoid it:

•I under mixed the butter with the flour in the food processor. The butter was not combined well and was still in large chunks.

•I also under mixed the dough after adding the heavy cream! Mix the ingredients in the food processor enough for it to become the texture of damp sand.

•I did not brush on a little extra heavy cream on top of the scones to make them a little more golden so they looked very sad coming out of the oven.

Okay, now here’s what you should do.

Combine Dry Ingredients in a Food Processor

Start by adding flour, sugar, and baking powder to a food processor and pulse until well blended.

Then add chunks of cold cold butter and pulse again until the butter is blended into the flour.

Pulse Blend Ingredients Until Texture Resembles Crumbly Wet Sand

After that add your flavoring along with heavy cream. For original scones add a splash of vanilla. Today I made lemon and rose flavored scones so I also added lemon zest and rose extract along with crushed, dried, rose petals.

Knead Dough Gently then Divide in Half

Pulse again until the dough starts to pull together and has a damp sand-like consistency. Once that happens, turn out the dough onto a work surface and fold with your hands gently. Form the dough into a circular shape then slice in half with a knife or pastry butter.

Cut Dough Evenly then Brush with Cream

Be sure to cut straight down instead of slicing back and forth to make clean cuts. This will help the scone keep its form and not fall apart.

Continue cutting the halves in half until you have 8 even pieces.

To make mini scones like I did, divide the dough into half, then form into a circular shape and cut evenly.

Brush the tops of the scones with a little heavy cream to help them turn golden. I like to sprinkle a little extra dried and crushed rose petals to make them look extra pretty!

Bake Scones Until Lightly Golden

Bake in a preheated oven at 375.° for full sized scones, bake 17-18 minutes. For mini scones, bake 14-15 minutes or until the edges are slightly golden.

Lemon Rose Scones

Once cooked, remove scones from the oven and let them cool before serving. enjoy your delicious scones and don’t be afraid to play around with the flavors!


  • 2 cups all purpose flour
  • 1/3 cup sugar
  • 1 and 1/2 tsp baking powder
  • 1/4 cup very cold salted butter, cut into chunks
  • 1 tsp rose water
  • 1 tsp vanilla extract
  • 1 tbsp lemon zest
  • 1 tbsp dried, crushed, rose petals
  • 1/2 cup heavy cream
  • A little extra heavy cream to brush on top
  • Optional: extra crushed rose petals to sprinkle over the top


1. Preheat oven to 375°F. Place parchment paper on a baking sheet and set aside2

2. In a food processor, combine flour, sugar, and baking powder. Pulse until combined

3. Add cold butter and process again until the butter is well mixed in

4. Add lemon zest, rose water, vanilla extract, and heavy cream. Pulse again until the dough begins to form a wet sand-like texture

5. Turn out mixture onto parchment paper lined baking tray and knead by hand until it forms into a dough. Cut the dough in half

6. Gently press each half into an even circular disc. Slice in half, slice halves in half, until there are 8 even pieces each-16 pieces total

7. Brush both scone circles with heavy cream and sprinkle the top with any leftover crushed rose petals

8. Bake in preheated oven for 14 minutes or until edges are lightly golden

9. Remove from oven and cool slightly before serving-you may need to slice the scones again if they got stuck together!

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