lemon scones

lemon sconesThese lemon scones were one of the first things I made from Baked: New Frontiers in Baking.  Back in July, my brother sent me this awesome cookbook as a birthday gift.  Stephen lives in Brooklyn, and bought the book at the actual bakery in Red Hook.  While he was there, he ordered a few treats for himself – which he said were all great.  So far, the recipes in Baked have lived up to that expectation!

As with the cinnamon chip scones, when I made these I shaped them and then froze before baking.  This way, we can have fresh baked scones any day, without worrying about any prep work!  Just add a few minutes onto the baking time.

Ingredients

  • 4 cups all-purpose flour
  • 1/2 cup sugar
  • 1 tbsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. kosher salt
  • 1 1/2 cups (3 sticks) unsalted butter, very cold, cut into cubes
  • 1 large egg
  • 1 cup buttermilk*
  • 1/4 cup grated lemon zest (from approx. 3 lemons)
  • granulated or raw sugar, for sprinkling

Directions

Preheat the oven to 350°F.  Line a baking sheet with parchment paper or a silicone baking mat.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.  Using a pastry blender or two knives, cut in the cold butter.  Alternatively, add the butter and use your fingertips to rub it into the flour.  Continue cutting in the butter until the largest pieces are pea-sized.

In a separate bowl, whisk together the egg, 1/4 cup of the buttermilk, and the lemon zest.  Pour the wet ingredients into the dry ingredients and stir gently until the dough starts to come together.  Continue kneading gently with your hands until the dough is fully incorporated.  Be careful not to over-knead; you don’t want the warmth of your hands to melt the butter.

Transfer the dough to a lightly floured surface and divide in half.  Gently shape each half into a disc about 1 1/2 inches in height.  Cut each disc into 6 wedges.

Place the wedges onto the prepared baking sheet.  Brush each wedge with the remaining buttermilk and sprinkle with additional sugar.  Bake for 25-30 minutes, or until the scones are lightly browned.  Serve with jam or lemon curd (pictured).

*If you don’t have buttermilk, you can pour 1 tbsp. of white vinegar into a liquid measuring cup and top off with milk to 1 cup.  Let sit for 5 minutes and use as a substitute.

Yield: 12 scones

Source: Baked: New Frontiers in Baking

 

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