The tried and true steps of my scone making remain consistent and simple. Butter is cut into a mixture of flour, sugar, baking powder and salt, but this time I added about a tablespoon of freshly grated lemon peel.To that is added the soured milk mixed with beaten eggs as well as some vanilla and lemon extract. It's tossed together lightly with a fork to create what I think of as a "shaggy mess" and then the dough spends a few minutes in the freezer to make sure the butter pieces stay whole and cold when the dough is shaped into scones.
This is a wonderful and very adaptable recipe, and can be customized for whatever flavors and additions inspire you. If you want to make a savory dinner scone, just leave out the sugar and add cheese, or crumbled bacon, or fresh herbs -- whatever you think of that will make it your own.
Here's the recipe, followed by step-by-step photos illustrating the process. It may seem long and complicated, but it is neither. Once you try this scone recipe, you'll make it again and again! I was able to make it with these little wise-guys hanging around...
|My grandsons Henry and Peter, happy little dudes!|
Preheated 375-degree F oven
2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1 teaspoon salt
8 tablespoons unsalted butter, room temperature
1 tablespoon freshly grated lemon peel
1/2 cup buttermilk or a tablespoon of fresh lemon juice with enough milk added to equal 1/2 cup
2 eggs, beaten
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
Lemon curd - about 2 generous tablespoons (I like Dickinson's)
Additional beaten egg for egg wash
1 1/2 cups confectioners sugar
1/2 teaspoon lemon extract
1 teaspoon grated lemon rind
enough water to make a thick but drizzle-able glaze (it might be a word!), a few drops at a time
Directions in pictures:
|Grate some lemon peel, a generous tablespoon plus a little more...|
|Mix together flour, sugar, baking powder, and salt. Add butter and lemon rind.|
|Found this at an annual antique sale in Warren County! |
It's one of my favorite things (for another blog post!)
|Cut butter into flour mixture until butter particles are pea-sized.|
|Mix buttermilk or soured milk with two beaten eggs and extracts.|
|Mix buttermilk mixture into flour mixture, tossing lightly with a fork until it's a "shaggy mess" like this... |
Put in freezer for 10 minutes. Take out and form into a loaf on a lightly floured surface.
|Flatten the loaf and knead, gently folding it over itself and pressing into new "loaf" about 8-10 times. |
Add more flour as necessary to keep from sticking to your surface.
Divide into 2 portions and flatten each into an 8-inch disk.
|Drop a generous tablespoon of lemon curd on top of each disk.|
|Spread to within 1/2-inch of the edges.|
|Roll up jelly roll style, and...|
|Tuck ends under and flatten into new disks.|
|Cut disks into 6 wedges each.|
|Place triangles on parchment-paper lined cookie sheet and brush with egg wash|
(if you don't have a pastry brush, mop the egg wash on with a wadded up paper towel).
|Bake at 375 degrees Farenheit for 20 minutes or until the scones look like this,|
with a gentle browning to the tops.
|Mix glaze ingredients adding enough water, just a few drops at a time, until it flows off the fork like this...|
Drizzle over hot scones. Glaze will dry as scones cool.
|Your scones are done!|
Thank you for reading. I look forward to your comments (perhaps prize-winning comments!).
Have a great week!