The City Sage is one of my favorite daily blogs. If you haven’t already discovered it, you’ll be thanking me forever for introducing you to Anne and her whimsical looks, incredible recipes, and insightful writing. We came up with the cutest ever idea for a collaboration based on our blog names.

The challenge? Create a breakfast and dinner baked good with lemon and sage. I took the breakfast route and made lemon scones with lemon sage butter and Anne made savory sage + meyer lemon biscuits. I never thought of these two flavors as complementary but they work quite well as a pair.

I used this Martha Stewart recipe as a base, and gave it my own twist. When I was making it, I had planned to do an egg wash on top but ended up randomly having the idea to drizzle the lemon sage butter on top. I’m so happy for that stroke of genius because the salt, herbs, and zest really make this dish.

Ingredients:
– 3 cups all-purpose flour, plus more for work surface
– 8 tblspns cold unsalted butter, cut into small cubes
– 1/3 cup sugar, plus more for sprinkling
– 1 tblspn baking powder
– 1/4 tspn sea salt
– 3/4 cup plus 3 tablespoons heavy cream (I used coconut milk)
– 3 large eggs
– 2 tblpns finely grated lemon zest
– 1 1/2 tspns pure vanilla extract

Glaze:
– 8 tblspns butter
– Pinch of salt
– 1 tspn dried sage
– 2 tspns lemon zest

Directions:
– Preheat oven to 400 degrees.
– Line a baking sheet with parchment paper.
– In a large bowl, combine flour, butter, sugar, baking powder, and salt.
– Mix at low speed until the mixture resembles wet sand.
– In a separate bowl, whisk together 3/4 cup cream (or coconut milk), 2 eggs, lemon zest, and vanilla.
– Add the cream mixture to the flour mixture, and beat on low speed until just incorporated.
– Turn out onto a lightly floured work surface, and form into a flat disc, about 8 inches across and 1 1/2 inches thick.
– Cut into 8 wedges and transfer to prepared baking sheet.
– Bake for about 40-50 minutes until tops are golden brown
– While the scones are baking, heat the butter, salt, lemon zest, and sage in a sauce pan until melted.
– Pull scones out of the oven after 20 minutes and drizzle with half of the melted butter.
– Take the remaining butter and pour into a ramacan or small bowl. Place in the freezer until it hardens.
– Serve scones with sage butter.
– Enjoy!