Monday, April 26, 2010

Lemon Cream Scones (or Orange Cranberry)

I was going to make one last batch of scones to finish up the "scone binge" but Dave, upon devouring a lemon scone, mentioned that orange would be a great scone flavor too. So at the bottom of this lemon recipe you will find directions for an orange/cranberry variation.
These were so tender, with a light, soft, lemony flavor that I had one right away then nibbled slivers of another one over the next half hour. Yikes, get these things out of here!
2 cups flour
3 tablespoons sugar
3 teaspoons baking powder
1/2 teaspoon sea salt
zest of one lemon (about 1 tablespoon)
1 1/4 cups heavy cream
1 cup powdered sugar
juice of 1/2 lemon (1-2 tablespoons)
1/2 teaspoon vanilla
1-2 tablespoons cream
Preheat oven to 400F. Line sheet pan with parchment or grease well.
Mix flour, sugar, baking powder, and salt.
Add lemon zest.
Add cream, 
and mix very gently until just combined.
Sprinkle a couple spoonfuls of flour onto counter then place the dough onto the flour.
Knead a couple times until a smooth ball is formed. 
Pat with fingertips or roll into a 10 inch disc.
Cut into 8 wedges.
Bake 9-11 minutes or until golden on edges.
Perfect. Now mix the glaze ingredients together.
Drizzle the glaze over the whole or individual wedges. 
Now if you want to try the Orange Cranberry version just use this same recipe substituting the orange zest and juice for the lemon and toss a 1/2 cup chopped, dried cranberries into the dry ingredients.
These were tasty but I prefer the lemon. I am considering pfeffernusse flavoring for Thanksgiving, we'll see.

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