Since this was my first time making scones I thought I’d use a recipe to get me started. It didn’t hurt that it was for lemon scones.
Also, not so surprising I made a few changes. The original recipe called for putting a little cinnamon sugar on top of the scones. I opted for a glaze instead. I also added more sugar and lemon to make these more or a treat and less of a mild breakfast.
Lemon Cream Scones
2 C all purpose flour
1/2 C white sugar
Fresh Lemon Zest of 4 lemons
5 Tbs cold unsalted butter
2 large eggs
1/2 C cold heavy cream
1. Preheat oven to 400 F. I put my down to 375F because my oven runs hot. 1-2 baking sheets.
2. In a medium bowl combine flour, sugar, baking powder, lemon zest, and salt.
3. Cut in the cold butter with a knife and mix together until it crumbles.
4. In a separate bowl combine eggs and cream then add it to the dry ingredients slowly
5. Put the dough on a floured surface and lightly knead.
6. Cut the dough into three equal parts.
7. Use your cupped hands on the sides of the dough to turn the equal parts around in a circle until they form domes.
8. Cut these domes into 4 equal pieces and place them on the baking sheet about an inch apart
I found my baking sheet could fit about 6 pieces
9. Bake for 15-20 minutes or until the sides/top is slightly brown
I made my glaze and cleaned up while they baked.
10. Glaze and put back in for another 1-2 minutes. (see below for glaze)
1 egg white
zest of 1 lemon
juice of lemon
3 TBS white sugar
1. Separate egg white, combine with zest and juice, and add in white sugar
2. After scones have baked, while they are still warm brush the tops with the glaze 1 or 2 times
3. Put the scones back in the oven for 1-2 minutes to let glaze set
I found these scones to be a wonderful treat. They were especially good with a little goat cheese and strawberry rhubarb jelly (more on the jelly to come).