Sugared Rosemary-Lemon Scones – {the} Lost Kitchen

May 11th, 2017

Sugared Lemon Rosemary Scones

These are not ordinary scones.  First of all the flavor; lots of lemon flavor from grated lemon zest and a subtle undertone of finely chopped rosemary.  The texture is both crumbly and crisp.  Secondly the method of preparation; the dough is rolled into a long log, stored in the refrigerator and sliced and baked when you are ready.  This is perfect to have on hand for fresh scones for breakfast without the prep and clean-up.

Sugared Lemon Rosemary Scones

The recipe came from a source new to me.  There is a small 40 seat restaurant in Freedom, Maine named {the} Lost Kitchen run by an intrepid strong woman named Erin French.  She had previously run a Secret Supper Club from her apartment.  These “pop-up” dining places have become popular.  Witness the seasonal pop-up that Mimi Thorisson established in her rural home in France.  Erin’s Pop-up restaurant and cooking garnered such enthusiasm that she eventually opened a restaurant in Belfast, Maine.  But after two years and much soul searching, plus a divorce, she eventually lost the restaurant.  Erin worked her way back, first by outfitting an Airstream trailer for cooking (bought in my neighborhood of Bat Cave by the way), and then by finding an old mill that she turned into a restaurant in her hometown of Freedom, Maine.

The Lost Kitchen

I would love to eat there some day.  The restaurant is opened from May 1st until New Years Eve.  Reservations open on April 1st of each year.  This year on April 1st the phone rang so often that 10,000 people called for reservations. Needless to say, the staff was overwhelmed and the waiting list is long for a 40 seat establishment.  You can hear Erin’s story in this  James Beard Award Winning Video.


Sugared Lemon Rosemary Scones

All I can say about Erin’s recipe for scones is that I will be making them again and using her idea of forming a log from the dough so that I can bake them in my own time.  The flavor of these scones is amazing, but be sure to use lots of lemon zest.  I tried to hide them so I could keep them to myself, but David was not to be outdone. Even though bread is not in his diet, he managed to eat several.  They are delicious. Just imagine how many combinations you can come up with. I am planning another batch. Erin French is my new hero.  If I were younger I would want to be her.  I wish her the best.Lost Kitchen You will not be sorry to own this beautiful cookbook.  Buy it on Amazon.

SUGARED ROSEMARY-LEMON SCONES ( Erin French from Food & Wine Magazine )


  • 2 1/4 cups all-purpose flour
  • 1/3 cup sugar, plus more for sprinkling
  • 2 tablespoons finely chopped fresh rosemary
  • 1 tablespoon baking powder
  • 3/4 teaspoon kosher salt
  • Finely grated zest of 1 lemon ( Use a large lemon or two small ones)
  • 1 1/2 sticks cold unsalted butter, cubed
  • 3/4 cup heavy cream, plus more for brushing


    1. In a food processor, pulse the flour with the 1/3 cup of sugar, the rosemary, baking powder, salt and lemon zest. Add the butter and pulse until the mixture resembles coarse meal, with some pea-size pieces of butter still visible. Transfer to a large bowl and stir in the 3/4 cup of cream until a shaggy dough forms. Turn the dough out onto a lightly floured work surface and gently knead just until it comes together. Gently roll the dough into a 14-inch log, wrap in plastic and refrigerate for 1 hour or until firm.
  1. Preheat the oven to 375 degrees; and line a baking sheet with parchment paper. Slice the log into 8 rounds and transfer to the baking sheet. I sliced them into 10 rounds.  Brush the scones with cream and sprinkle generously with sugar. Bake for 22 to 25 minutes, until the scones are golden. Let cool slightly before serving.

Printable Recipe

18 responses to “Sugared Rosemary-Lemon Scones – {the} Lost Kitchen”

  1. monique says:

    Penny it’js just after 6 AM and I have scones in the oven could not sleep..yours look wonderful and I love her CV.
    Have a great day!

  2. Larry says:

    The scones look delicious Penny. Sounds like she won’t have to worry about loosing this restaurant.

  3. David says:

    I’m usually not a huge fan of scones, but there is something about the flavor profile of these that I find irresistible any time of day….much to the detriment of my supposedly low carb diet.

  4. Penny at Enjoying The Simple Things says:

    Penny, those look and sound wonderful. I would love to dine at her restaurant too!

  5. Madonna says:

    Your scones look delicious. I will have to give the “log” technique a try. I make a scone with parmesan and rosemary – the family fight over them like children, but I want to try the lemon zest because you know….lemon. 🙂

  6. Susan says:

    I remember reading Erin’s story a while back! I am so happy you posted this wonderful technique for making scones, Penny, and lemon is an all-time favorite of mine. The rosemary addition sounds perfect!

  7. Bonnie says:

    This seems like a perfect recipe for scones: Tasty and ready to bake in the refrigerator!! Thank you!


  8. Tac says:

    Is it too late to request you pin this recipe? By the way, on your recommendation I bought this book. Unfortunately, I haven’t had time to immerse myself into it but from my overview I can see I’m going to thoroughly enjoy it! Thanks for spotlighting it.

    • Penny says:

      You are my editor Tac. Just pinned it! I just made the Waldorf Salad from the cookbook. Will post it soon.

  9. Arlene DeSousa says:

    Can you please tell us how long the log of dough will last in the refrigerator?

  10. […] The recipe came from my new cookbook by Erin French, {the} Lost Kitchen.  I have been enjoying cooking from her book.  You can read about her in one of my previous posts here. […]

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