Scones are not fancy. Scones are made from simple ingredients. Scones are delicious. I love scones.
Yesterday was my next door neighbor’s birthday. She is one of my taste testers and I love to spoil the taste testers. I had to wait for the sun to go down before I fired up the oven. When the humidity is equal to the temperature and that said temperature is hovering in the upper nineties, you do not want to turn on the oven. If you live somewhere where the humidity gets to, let’s say 25%, and you are complaining about the humidity, have I got a surprise for you: Yes, Virginia, it can get worse!!!
I had lots of lemons on hand and the only scone recipes I had on hand were for a blueberry and lemon scone, a cranberry orange scone, and a vanilla scone. I went to the trusty laptop and found this recipe over at allrecipes. I made it and only made one change….I baked the scones longer than the recipe stated. I think it was because I made them thicker than the recipe called for. I love this recipe so much, I am going to change the flavor the next time. Maybe blueberries, or figs, or cranberries. We shall see.
These scones are lemony enough, sweet enough, and yummy enough to make again. Great for snack and perfect for a sweet little breakfast. Next time I won’t make them so large. I like to pick them up and eat them. Make them any size you want. Just watch your baking time.
adapted for ease of preparation from allrecipes.com Amazing Lemon Scones
3 cups all purpose flour (I used whole wheat flour)
1/3 cup granulated sugar (I may have used a tish more, can you blame me?)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/3 teaspoon salt
3/4 cup cold butter, cut into small pieces
9 tablespoons milk
3 tablespoons lemon juice
2 1/2 teaspoons lemon zest (I used the zest from the entire lemon, to offset the sugar, I’m sure)
1 1/2 teaspoons vinegar (I used apple cider vinegar)
Preheat the oven to 350 degrees. Whisk the flour, sugar, baking powder, baking soda, and salt in a medium mixing bowl. Cut in the cold butter with a pastry blender (or food processor, or two knives, or a small fork). I like to use a salad fork because I’ve used it for years. Whatever technique you use, just cut the ingredients together until it resembles coarse crumbs.
Whisk the milk, lemon juice, zest, and vinegar in a small bowl. Add to the flour mixture and stir with a wooden spoon just until moistened. Do not over mix! Plop the mixture out on to a lightly floured surface and knead the dough just 6 turns. Pat the dough into a 1 inch thick circle. Cut into 10 wedges. If you flour your hands it won’t stick to your hands.
Place wedges about 1 inch apart on a baking sheet (ungreased). Bake about 11-14 minutes or until the bottom edges are a light, golden tan……NOT brown! Allow to cool for 10 minutes, if you can. I couldn’t. Then transfer to a wire rack and generously top with the glaze. Let it run down the sides. If you think you have enough on the scones and you have more glaze left, add more glaze. Cool completely and serve. These are actually better the next day.
2 cups powdered sugar
1/3 cup butter, melted
2 1/2 tablespoons lemon juice
1/2 teaspoon vanilla extract
2 tablespoons water, add more if needed (that means, if you want it just a bit runnier, at more water a teaspoon at a time)
In a mixing bowl, whisk the first four ingredients until very smooth. Then, add the water until the mixture is easily drizzled. Drizzle over slightly warm scones.
Note: I love Lemon Jam (Curd) on these. Blueberry or strawberry preserves would be good too.