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Lemon Rosemary Scones

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The Pioneer Woman
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brunch nut free vegetarian breakfast british irish


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3 cups All-purpose Flour

2/3 cups Sugar

5 teaspoons Baking Powder

1/4 teaspoon Salt

2 sticks (1/2 Pound) Unsalted Butter, Chilled And Cut Into Pieces

1 whole Large Egg

1 cup Heavy Cream

1 Tablespoon Finely Minced Fresh Rosemary

Zest Of 1 Lemon

5 cups Powdered Sugar, Sifted

1/2 cup Whole Milk, More If Needed For Thinning

Zest And Juice From 1 Lemon

1 teaspoon Finely Minced Fresh Rosemary

Dash Of Salt

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