Showing posts with label scones. Show all posts
Showing posts with label scones. Show all posts

Friday, March 16, 2012

Lemon Scones

These are the scones I decided to make for St. Patrick's Day breakfast and maybe dessert also. I made it easy on myself and used the food processor for almost this entire recipe. I mixed the sugar and the lemon zest in the food processor and then added the flour mixture to that. I even put the buttermilk into the blender to form the dough. It was much easier than I expected it to be. I made these scones fairly small. I decided to add the glaze to sweeten them up a bit. They are yummy good.

Lemon Scones

From Scones & Bones by Laura Childs


3 cups all-purpose, unbleached flour

1 tablespoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup sugar

1 ½ sticks unsalted butter, cut into cubes

3/4 cup buttermilk

¼ cup lemon juice

Zest of one lemon

½ cup walnuts or pecans (optional)

1 egg


1-1/2 cup powdered sugar

3 tablespoons lemon juice


Sift flour together with baking powder, baking soda and salt in a large bowl.

In a separate bowl, combine lemon zest and sugar, using a food processor or blender, grind it together. Add the sugar to the flour mixture and mix well. (I used the food processor for this.)

Cut butter into mixture until you get an even, crumbly consistency. Mix in nuts. Pour in the buttermilk and lemon juice and stir thoroughly until mixture forms dense dough.

Take a good-sized lump of dough and gently form into a triangular scone shape.

Place scone on a baking sheet lined with parchment, continue to form scones until mixture is used up.

Whisk an egg with 1 tablespoon of water juice to form egg wash, then brush egg wash on top of each scone.

Bake at 400 degrees for 15 minutes but check after 10 minutes (time depends on size of scones) or until golden brown.

Let scones cool then mix powdered sugar and lemon juice in a small bowl and paint each scone with glaze.


The Creative Cook

Friday, August 14, 2009

Blueberry Week

Do you know what scones are supposed to taste like? If I remember correctly from way back when I was in England, they are dense and a bit dry. I remember needing to put butter on them. I made these scones yesterday but they came out soft and doughy. Not what I had anticipated. It is very hard for me to tell you what they should have been like since the only scones I have eaten recently are from our local grocery store. I thought these scones tasted good but not like what I thought scones are supposed to taste like. They also did not come out very "pretty". I'm quite sure this is all my fault. I did take the butter out of the fridge a bit early so I'm thinking they got doughy because the butter wasn't cold enough. If you know something about how scones should taste/mouth feel, please let me know. I need someone from England to comment on this post! If not, I'm going to have to try making these again or maybe try another scone recipe. D likes the idea of chocolate chip scones so maybe you'll see a recipe for those on here soon. I found a website that gives some tips and suggestions about how to bake and eat scones. Check it out here. I really wish I had read this before I baked these scones!

I also need to tell you that when I went shopping for cardamom, I was very surprised. I found it in only two stores. That in itself wasn't surprising. The really surprising part was the price! I could NOT justify buying a bottle of cardamom for $12.00!! Especially since I am pretty sure I'll never use it again. The cheapest I could find it around here was $11.00 at the local Shoppers Food Warehouse. I did some research (afterwards) and found out that it is one of the most expensive spices. I always thought that honor belonged to saffron. I found out that the TWO most expensive spices are saffron and pure vanilla. Cardamom comes in third. I did further research and found out that you can substitute nutmeg, cinnamon, ginger, or mace for cardamom. Apparently, though it has its own unusual taste it is fairly similar to those spices. The website that I read about it on suggests starting with half of the recommended amount. I simply used nutmeg. Since I know that I like nutmeg, I went ahead and used the full 1/4 tsp.

Here is what I found out about cardamom: "Cardamom -The third most expensive spice used frequently in East Indian, Scandinavian, Arabic and Central African cuisines. It is an essential ingredient in Arabic coffee and the scent is most enticing."

Makes 16
Active: 15 Mins.
Total: 1 hr. (includes chilling)

2 cups all-purpose flour
1/3 cup plus 2 Tbsp sugar
1 Tbsp baking powder
1-1/2 tsp grated lemon zest
¼ tsp each ground cardamom and salt
6 Tbsp cold unsalted butter, cut into small pieces
1-1/2 cups blueberries
¾ cup plus 1 Tbsp heavy cream
2 large eggs
¼ tsp almond or vanilla extract

1. Line two small baking sheets with parchment paper. In large bowl, whisk flour, 1/3 cup sugar, the baking powder, zest, cardamom and salt until combined. Cut in butter with a pastry blender until mixture resembles coarse meal. Gently fold in blueberries.

2. In 2-cup glass measure, whisk ¾ cup cream, eggs and extract until blended; slowly stir in dry ingredients just until a wet dough comes together. Divide in half.

3. With floured hands, transfer dough to each prepared baking sheet. Pat each into a 6-1/4 inch round, a scant 1 in. thick. With floured knife, cut each round into 8 wedges. Refrigerate 30 minutes.

4. Heat oven to 375 degrees Fahrenheit. Brush dough with remaining 1 Tbsp cream and sprinkle with remaining 2 Tbsp sugar. Bake 24 minutes, or until scones are golden and a pick inserted into the center comes out clean. Serve warm.