Finely chop the rosemary needles. Pour them into a saucepan with milk, heat slightly, turn off the heat and leave to infuse for an hour. Mix milk and rosemary with yogurt and lemon juice and allow to rest for 30 minutes to obtain a mixture similar to buttermilk.

Sift flour and baking powder, add sugar and salt and mix. Add diced butter and rub it between your fingertips together with the dry ingredients to get a crumbly mixture. Lightly beat the eggs and add them to the previous mixture. Then add buttermilk and knead, first with a fork and then with your hands. Do not knead too much, just until the dough holds together. Peel the apples, cut them into small cubes (less than 1 cm) and add them to the mixture.

Transfer the dough to a lightly floured pastry board, roll it out to 1.5-2 cm thick and cover with cling film. Then put it into the fridge for at least 30 minutes. Fold the dough into three parts, rotate by 90 degrees and fold again into three parts. Roll out again to 1.5-2 cm thick forming a rectangle. Add a little flour on the pastry board, if the dough is too sticky. Cut out your scones giving them the shape you prefer, put them on a baking sheet lined with baking paper and let them rest in the freezer for 15 minutes.

Lightly beat egg with milk and brush the scones. Bake in the oven at 210°C (static oven) for about 15 minutes until golden yellow. Don’t bake them too long or they will get hard
For the icing, bring 40 ml of water and rosemary needles to a boil, turn off the heat and leave to infuse for about 30 minutes. Sieve powdered sugar into a small bowl, pour over filtered water and stir vigorously with a whisk until you get a thick icing. Spread the icing over the scones and serve.