Wednesday, July 20, 2011

Lemon Scones

i used to have a certain opinion of scones. i think it may actually be a common one. i saw them as a dry, crumbly waste of calories. is that horrible?

the reason i know at least some share this sentiment is due to the reaction i get when people try my scones. it usually goes something like this . . .

"oh i'm not really the biggest scone fan - they are usually so dry. but these have changed my mind!"

you see, these scones are moist, soft, and almost cake-like. even days later, they don't have a hint of dryness and just seem to melt in your mouth. so if you formerly shunned the dry, crumbly, nearly tasteless scones, please try these lemon scones (or these vanilla bean scones if vanilla floats your boat). i have a feeling you will be pleasantly surprised.

Lemon Scones
makes 2 dozen

2 cups all purpose flour
1 cup whole wheat pastry flour
1/2 cup organic cane sugar
5 tsp baking powder
1/4 tsp salt
2 sticks cold unsalted butter, cut into cubes
1 large egg
1/2 cup heavy cream
1/4 cup 1% milk
zest of 1 lemon
1 tsp lemon extract

preheat oven to 350 degrees F.

in the bowl of an electric mixer mix together flours, sugar, baking powder, and salt. add cold, cubed butter and mix on low until butter is the size of peas.

in a small bowl, lightly beat together milk, cream, eggs, zest, and extract. slowly add milk mixture to electric mixer on low. mix until just combined. dump onto floured surface and roll out into a square (about 1/2" thick). cut into 12 squares and then in half into 24 triangles.

place on parchment or silpat lined baking sheet and bake for 15-18 minutes. bottoms will be just starting to brown. let cool completely.

Lemon Icing

1 cup powdered sugar
2 tbs freshly squeezed lemon juice
1 tsp lemon extract

whisk together and drizzle over cooled scones. let scones sit until icing has hardened and store in airtight container.

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