Friday, July 06, 2007
Lemon Scone Recipe
2 C. flour
1/2 C. sugar
1 T. baking powder
Zest of 1 lemon (very very finely shredded)
2 oz. butter
1 egg yolk (reserve the white)
1/2 C. heavy cream
Place the flour, sugar, baking powder and lemon zest in a large bowl.
Cut the butter into this mix until it disappears. Use a pastry knife for this or your fingers. Stir together the egg, egg yolk and cream. Make a well in the dry ingredients, and pour in the liquids. Stir with a fork until it all clumps together in the middle of the bowl.
Turn out onto a floured board and knead a few times. Add some flour if it's too sticky. Form the dough into 2 rounds, about 1 inch high and 4 inches in diameter. Cut across into 4 wedges.
Place the scones on a baking sheet, preferably lined with baking parchment. Brush with the reserved egg white, and sprinkle with some sugar. Bake at 400 degrees for 15-18 minutes, until done.
Watch the bottoms. If they start to brown, turn your oven down to 350.
(I liked the crust of this one better-- the blueberry scones were not brushed with egg white so didn't have a crispy crust-- I'm pretty sure that you CAN brush them with egg white to give them that crispy crust!!)
Posted by Jessica C at 7/06/2007