This is a re-post from 2009. Happy New Year!
Last week when I asked this question, three out of five of my family independently answered, "Lemon Scones". (I think it is so cute that a ten year old boy would request lemon scones as the thing he would most like his mom to cook. Awwwwwww!) I remembered that I had a few lonely lemons and some heavy cream hiding in the back of my refrigerator. The other two people in my family who had requested cars birthday cake and sushi were also big fans of lemon scones so we were all happy.
This recipe comes from a page I ripped from "Family Fun Magazine" in March of 2008. Some of my best recipes are from magazines. Before I ever put one of my periodicals in the recycling bin, I rip out interesting recipes. This is a habit I acquired form my mom and I'm so glad I did. Sometimes these clippings hang around my house for years before I actually get around to cooking them. Once I've prepared the recipe I either file it, if I like it, or pitch it, if I don't.
I filed this recipe for lemon scones because it produces a treat that can be made in less than a half hour with simple ingredients and because it is scrumptious. Although it has the texture of a great biscuit, it has the flavor of a delicious lemon cake. The addition of the lemon glaze makes it a favorite with the kids. My family and I often enjoy Glazed Lemon Scones on Sunday afternoons with a pot of hot tea, but they would be great for breakfast or, as Family Fun suggests, as part of a brunch.
(adapted from Family Fun Magazine)
2 cups flour
1/3 cup sugar
1 Tablespoon baking powder
1/2 teaspoon salt
Finely grated zest of 1 lemon
2 Tablespoons cold butter, cut into 1/4 inch peces
1 cup whipping cream, plus more for brushing
1 egg yolk, slightly beaten
1/2 teaspoon vanilla extract
1 cup powdered sugar
1 Tablespoon fresh lemon juice
1/2 teaspoon lemon extract
1 Tablespoon butter, melted
2 Tablespoons whipping cream
- Preheat oven to 400 degrees. Lightly grease a baking sheet or preheat a baking stone.
- Sift or whisk together the flour, sugar, baking powder, and salt into large mixing bowl. Add the lemon zest and gently toss together.
- Using fingers or pastry cutter, cut the cold butter into the dry ingredients until mixture resembles fine crumbs.
- Make a well in the center of the dry ingredients. Pour in the cream, the yolk, and the vanilla extract. Use a fork to blend the liquids within the well. Use a wooden spoon to combine all the ingredients, just until the dough holds together. Dough will be crumbly.
- Scrape the dough onto a floured surface. Using floured hands, gently knead three or four times until a ball forms. Flatten the ball int a disk about 3/4 inch thick. Cut disc into 8 wedges (I use a pizza cutter). Transfer the pieces to the prepared baking sheet or preheated stone, leaving at least 1/4 inch between them. Brush the tops lightly with cream.
- Bake the scones in the center of the oven until golden brown, about 15-18 minutes. Allow scones to cool for a few minutes then transfer to a wire rack.
- While the scones are cooling, make the glaze. Whisk together the powdered sugar, fresh lemon juice, lemon extract, melted butter, and whipping cream. Thin glaze with cream a few drops at a time to create a loose consistency. Drizzle each scone generously with glaze.
Makes 8 scones.