When Heather and Matt were, here Heather had the foresight to make lemon scones on the afternoon of New Year's Eve, so we had a delicious breakfast waiting for us to start out the New Year. I've never made scones before, but these were so delicious and moist (unlike the gross dry ones you find in stores so often) that I might need to become a scone baker yet!
Loads of lemon zest gives these scones a delicious citrus sweetness that is balanced out so nicely by the rich creamy butter.
First you should sift together 3 cups flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda.
Heather is getting together our 1 1/2 sticks cold butter cut into cubes.
Look at all of that zest - the zest of two whole lemons. Use a fork to grind zest into 1/2 cup sugar.
Is that a "yum" or a "yuck" face?
Add 1/2 teaspoon kosher salt and the lemon-sugar mixture to the flour mixture.
With your hands mix the butter cubes into the flour and zest mixture. I'm glad Heather got this job. (In all honesty my only job was to take pictures and then eat the scones.)
Once the butter is well mixed in, add in 1 cup of buttermilk.
Use either your hands or a fork to mix in the buttermilk until the dough comes together.
Take balls of dough and form into triangles on a parchment paper-lined cookie sheet. Brush each triangle with an egg wash mixture (made of 1 egg whisked with 1 tablespoon water) and bake at 400 degrees for 15-20 minutes.
Look at these puppies - perfect and golden brown.
This recipe makes a ton of scones - I am glad we had lots of people to eat these the whole weekend or I wouldn't have had room to eat the waffles John made too. They are moist and buttery and filled with zesty goodness. I can't say whether they are hard to make or not because I sat on my laurels during the whole process, but I can attest that they are worth eating. Worth eating a lot of 'em too.
Lemon Scones
Adapted from Adventures in Shaw
1 tablespoon baking powder
½ teaspoon baking soda
½ cup sugar
½ teaspoon kosher salt
1 ½ sticks unsalted butter, cold and cut into cubes
1 cup buttermilk
Zest of two lemons
Egg wash (1 egg whisked with a tablespoon of water)
Preheat oven to 400 degrees. In a large bowl, sift together the 3 cups flour, 1 tablespoon baking powder and 1/2 teaspoon baking soda. In another bowl, zest 2 lemons. Add in 1/2 cup sugar and use a fork to grind zest into sugar. Add the lemon mixture and 1/2 teaspoon kosher salt to the flour mixture. Use your hands, mix 1 1/2 sticks cold butter cubes into the flour mixture until a crumbly meal is formed. Pour in 1 cup buttermilk and with a fork or your hands combine until dough comes together. Use hands to form a ball of dough and form it into a triangular shape. Place on cookie sheet lined with parchment paper and repeat for rest of dough. Brush each scone with egg wash (made of 1 egg whisked with 1 tablespoon water) and bake them for 15-20 minutes or until golden brown.
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