Scotney's lemon and rosemary scone

If you enjoyed February's scone of the month, why not have a go at making it yourself at home? This recipe will produce 18-20 scones best enjoyed fresh from the oven with some lemon curd from the shop and maybe some clotted cream for extra indulgence.

Cakes and bakes
Scotney Castle rosemary and lemon scone
  • Preparation time 15 minutes (prep. time)
  • Cooking time 20-25 minutes (cooking time)
  • Serves 18-20


  • 1kg Self raising flour
  • 250g Margarine
  • 200g Caster sugar
  • 450ml Milk
  • Zest from 4 lemons and 2/3 of the juice
  • 1/4 bunch of rosemary (ground using a mortar and pestle or food processor)
  • 240g lemon curd
  • 100g icing sugar
  • Remaining juice from the lemons
  • Rosemary (ground using a mortar and pestle or food processor)


  1. In a large mixing bowl, place the margarine, self-raising flour and sugar, mixing together until it becomes fine crumbs
  2. Add the zest from the lemons and two thirds juice to the flour, sugar and margarine mix and combine. Add the rosemary 
  3. Add the milk to the scone mix to form a firm dough ball
  4. Remove from the bowl and place on a floured surface
  5. Roll out to the thickness of your cutter and cut your scones
  6. Place on a lined tray and bake for 20 -25mins at 160c (fan assisted oven) or 180c (conventional oven)
  7. Once the scones have cooled, brushed warmed lemon curd over the surface
  8. Whisk together the icing sugar and the remaining lemon juice until you reach a smooth consistency. Use a piping bag or spoon to drizzle on top and sprinkle on the rosemary.