Monday, January 04, 2010

Lemon Scones

I thought I would share a favorite recipe of mine today. I found this scone recipe a couple of years ago, and it's been a favorite ever since. These scones take no time at all to make. They have a smooth, flaky, buttery-sweet consistency, and the touch of lemon flavor is delightful. I occasionally substitute the lemon rind for orange or tangerine rind for a little variety, or to use what I have immediately available. I baked some of these last night and served them with homemade jam, and they were melt-in-your-mouth delicious. Take note of the substitution for the buttermilk. You can use the substitution in a pinch, but the buttermilk adds flavor and a smoother texture to the scones, so if you are planning ahead of time to make them make sure to pick up some buttermilk. You won't be disappointed.

Lemon Scones

1 cup buttermilk ***
1/4 cup honey
1 egg
4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1 stick (1/2 cup) melted butter
1 tablespoon grated lemon rind
1 tablespoon raw sugar

(***Substitution: 1 cup buttermilk = 1 Tbsp. vinegar or lemon juice plus "regular" milk to make 1 cup. Let stand 5 minutes.)

Mix the milk, honey and egg. Sift in the dry ingredients. Add the melted butter, followed by the lemon rind. Roll out into 3/8" thick on a floured surface. Cut into wedges. Lightly grease and flour cookie sheets. Sprinkle raw sugar on top of scones. Bake at 350 degrees until golden brown (10 - 18 minutes). Transfer to cooling rack, but serve warm. Devour with jam or warmed honey. If baked before serving, they can be nicely warmed in the microwave.

  • Use a pizza cutter to cut the dough into triangles.
  • I bake them 12 - 18 minutes (depending on the size), which was a bit longer than the 10 minutes the original recipe called for. However, we live at a high altitude, so if you are a sea-level dweller maybe the 10 minutes will suffice. Just check them throughout the baking process and take them out when they are slightly golden brown.
As Julia would say...
"Bon appetit!"

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Amy@TheLemonCottage said...

I am putting this in my file.
*Love all things lemon!

Thanks for sharing.

Renee said...

Oh yeah. Other than the raw sugar, I've got all the ingredients... it's so on. I hope mine turn out as yummy as those in the picture. Thanks for sharing!

Renee said...

We just sampled the scones (we topped some with jam, some with honey) and they are delicious! My husband said they had the best texture of any scones he's tried.

I know, we're huge dorks, but thanks so much again!

Suzy said...

hi Suzanne-Thanks for posting this recipe. I have always wanted to make scones-ever since I saw Ina make them on Barefoot Contessa (Food Network Channel) I totally made them and they totally worked!:0) LOVE it when that happens. I've made them twice already-i made them into mini-scones and covered them with the raw sugar and some lemon powdered sugar icing. The sugar didn't stick too well, so i brushed each one with some egg wash first. Love using recipes people have already done a lot so you know it's good. I 'm going to try your cinnamon roll recipe next. i recently got a crock pot-so if you have any fabulous recipes and feel like sharin, i will try them out. Suzy:0)