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.Tips:
- 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.
