Having girlfriends who not only understand, but are excited for my food-blogging hobby is certainly priceless. One friend, in particular, bought me a couple of dishes to use in my photos. Definitely a sweet gesture. She and I decided to make it a point to get together at least one morning every other week so we can chat and hang out while our kids play. The last couple of times we spent our time sipping tea and chomping on pastries.
Two weeks ago it was my turn to supply the breakfast. Wanting to go with something moderately sweet that would perfectly accompany our tea, I settled on this lemon scone recipe. Although the lemon flavor is mild, the scones were very fitting to my expectations with a light, flaky texture in the middle of a crispy edge. My only suggestion is you eat them the day you make them. These are at their best when fresh.
Lemon Scones
Yield: 10-12 scones
2 cups flour
¼ cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
½ cup cold butter, diced
½ cup buttermilk*
1 ½ teaspoons lemon zest
raw sugar, optional
Preheat oven to 350˚F.
In a large mixing bowl or the bowl of a food processor, mix the flour, sugar, baking powder, baking soda and salt. Cut in the butter until the mixture resembles fine crumbs. Add the buttermilk and lemon zest, processing until just combined.
Transfer the dough onto a floured surface and knead gently six times. Shape into a ball on a lined baking sheet. Pat the dough into a circle about ½-inch thick and 8 ½-inches in diameter. Using a sharp knife, slice the dough into 10 to 12 wedges, being careful not to cut all the way through. Sprinkle with the raw sugar and bake for 20 to 25 minutes, or until the edges are lightly browned.
*Recipe Note: If you do not have buttermilk on hand, sour ½ cup of milk with 1 ½ teaspoons of vinegar or lemon juice.
Source: Taste of Home
