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Lemon Rosemary Scones

Lemon Rosemary Scones

  • Prep Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 6 scones


  • 1 ½ cups all purpose flour
  • 2 teaspoons sugar
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • ½ teaspoon finely grated lemon zest
  • 1 ½ teaspoons finely chopped fresh rosemary
  • 6 tablespoons cold unsalted butter, cut into pieces
  • ½ cup plus 2 tablespoons well-shaken buttermilk


  • In a medium bowl, sift together the flour, sugar, baking powder, baking soda, salt, and black pepper. Add the lemon zest and rosemary and combine with a fork. Add the butter and work it into the flour with your fingers, a pastry blender, or a fork until the mixture resembles coarse crumbs.


    Add ½ cup plus 1 tablespoon of the buttermilk and stir with a fork until the ingredients are just moistened. Gather the dough together and press it gently into a rough ball. Turn the dough out onto a lightly floured surface and pat it together using floured hands. The dough may still be crumbly. Knead the dough gently just until it comes together and then shape it into a rectangle shape. Using a lightly floured rolling pin, roll the dough to a thickness of about ¾-inch.  Cut the dough crosswise into three portions, then cut each portion into two triangle shapes. You should have 6 generously sized scones.


    Cut a piece of parchment about the same size as the air fryer basket and use it to line the bottom of the basket. Place the scones into the basket, arranging them so that they do not touch, and brush the tops lightly with some of the remaining tablespoon of buttermilk. Set Emeril's 5.3 Quart Digital Air Fryer to 370º F and set the timer for 8 minutes.Close the air fryer and cook until the scones are golden brown and cooked through.


    Serve with butter, lemon curd, jam, or clotted cream.

Recipe Details