Lemon Rosemary Scones for a friend

I love the rain and gloomier side of fall. It definitely makes an introvert out of me, as I tend to spend more time indoors reading and doing yoga, drinking tea and baking biscuits. The good news is that biscuits, especially sweet ones (this is how I always think of scones, in my own head), are meant to be shared with friends and family. Thus, I am forced out of the house for baked-goods deliveries.

Rosemary lemon scones. Inspired by the Rose Establishment's rosemary scone, with lemon flair to welcome winter citrus full on. I know we haven't even gotten through apple season yet and I'm jumping the gun but I had an abundance of lemons and it sounded like a nice combination.
On this day, the day I made the rosemary lemon scones, I biked them to my friend's house, left them under the shelter of their front porch on a rainy day with a note. I wanted to actually see my friends (who are newly-babied, by the way!) but they were mysteriously missing. I figured a note and some sweet biscuits would be a nice welcome home.

I biked back my hobbit hole in the rain. I hobbited for mostly the rest of the day and listened to Brandi Carlile's new album on repeat. So good.

In other news, I recently moved! Just a few blocks down from where I was living before.

Meet Chais and Kiha.

So far so good. The kitchen is enormous, my roommate is incredibly kind, and I have two new friends to play with all the time.

Today I will celebrate the move by cooking in the new (enormous!!) kitchen. A great kala chana recipe is on the way!

Take care, friends.

Lemon Rosemary Scones recipe:
Food and Wine's recipe adapted

2 cups all-purpose flour, unbleached
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
pinch of salt
1 cup plain yogurt
1/4 cup fresh lemon juice
4 tablespoons unsalted butter, cut into small cubes
2 teaspoons finely grated lemon zest
2 teaspoons minced fresh rosemary

Preheat oven to 375 degrees.

Mix dry ingredients together in a bowl. In another bowl combine yogurt, lemon juice, zest, and rosemary. Cut the butter into the dry ingredients with your hands until the butter is in pea-sized clumps in the dry mix. Mix the wet ingredients with the dry until just incorporated.

Form the scones into packed, 1-inch think rounds a little smaller than the size of your fist. Place on baking sheet and bake until the tops are starting to turn golden brown, roughly for 15-18 minutes.

Share with friends!