I’m also still obsessed with lemons. So why not make a combo – a light, fluffy, wonderfully tart batch of lemon scones. Easy to make, so few ingredients and so wonderful to eat; the tartness of the lemon with the sweetness of some sugar sprinkled on top of the batter – an absolute winner in my books.
adapted from: the cheese board collective works
grated zest of 1 large lemon
juice of 1 lemon
3/4 c. + 1/4 c. white sugar
3 1/2 c. all-purpose flour
1/2 tsp baking soda
1 tbsp baking powder
1/2 tsp salt
1 c. (2 sticks) cold butter, cut into cubes
3/4 c. half & half
3/4 c. buttermilk
Preheat your oven to 375 F. Line your baking sheets with parchment paper.
Zest the lemon over the 3/4 c. of sugar and set aside.
Sift the flour, baking soda, baking powder and salt together into your stand-mixer bowl. Add the sugar/lemon mixture to the bowl and mix with your paddle attachment at a low speed (STIR)until just combined. Add the butter and cut it into the flour on low speed for about 4 minutes (you’re looking for pea sized clumps).
Stop mixing and make a well in the centre of your mixture. Add the cream, buttermilk and lemon juice. Mix together (low speed) very briefly; you want everything to come together and gather a little on your paddle attachment.
Turn the dough out onto a well floured surface. You’ll want to use your rolling pin to roll out the dough into a rectangle. Cut your scones into triangular shapes. Place your scones onto the prepared pans and then move the pans to the freezer. Allow the dough to chill for 30 minutes (allowing the butter to get really cold in order to really puff while baking).
Remove from the freezer and sprinkle the scones with the remaining 1/4 c. of sugar. Bake in the middle rack for 25 to 30 minutes (golden brown). Transfer to a wire rack to cool completely – or grab one and eat it (that’s exactly what I did… and boy, was it good).
You should make these just so that you’re kitchen is filled with the smell of lemons and warm dough… and then you can fill your tummy with them as well!