Wednesday, May 4, 2011

Lemon Scones with Strawberries and Cream

Lemon Scone with Strawberries and Cream

After watching the Royal Wedding over the weekend, I just had to make scones. These light and lemony babies are just in time for Mothers Day, and delicious served with whipped cream and strawberries. You could try them with some Devonshire cream if you wished, or even change up the fruit to suit your tastes. They also freeze well so put some away for another day!

Adapted from Canadian Living
2 1/2 cups flour
2 Tbsp sugar
1 tbsp zested lemon rind
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsalted cold butter, cubed
1 cup buttermilk
1 egg

1 egg, lightly beaten
2 tsp sugar

In a large bowl, whisk together the flour, sugar, lemon rind, baking powder, baking soda, and salt. Using a pastry cutter or two knives, cut in the butter until the mixture resembles coarse crumbs. In a separate bowl, whisk together the buttermilk and egg. Pour into the flour mixture, stirring with a fork. You should end up with a ragged sort of dough.

Turn the dough out onto a counter, then knead gently about 10 times to bring it all together. Pat out to about 3/4 inch thick, and cut out rounds with a 1 3/4 inch biscuit cutter. Set rounds about 2 inches apart on parchment paper lined cookie sheets. Brush with beaten egg and sprinkle tops with sugar.

Bake scones at about 400 F for 10-12 minutes, until risen and golden. Remove from the oven and cool on rack. Serve with sweetened whipped cream and fresh sliced strawberries.

Makes about 2 dozen scones
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