Sunday, March 1, 2015

Lemon Scones

Yum
Happy March First!
Today is the start of meteorological Spring!
The Spring flowers are blooming, the grass is green and the birds are chirping....somewhere, but not here.  No Spring flowers.  No green grass.  In fact, I can't even see the grass under the piles of snow. And even the birds have left to go somewhere warm and sunny.  So, I will continue to put on my layers and layers of clothing and hope for warmer times with a pot of tea and these super, duper delicious Lemon Scones!


Lemon Scones are delicious with a warm cup of tea!
They have a sugary coated exterior and a moist inside that is perfect with some butter and jam.
And, scones are surprisingly easy to make.  Check it out...

Adapted from Biscuits and Scones by Elizabeth Alston
Ingredients:
2 1/2 cups all purpose flour
1 Tbsp baking powder
1/2 tsp salt
1 stick cold unsalted butter, cut up
1/4 cup sugar
2/3 cup milk
1 Tbsp lemon zest
2 tsp lemon juice
2 Tbsp sugar
Directions:
Preheat oven to 400 degrees. Place flour, baking powder, lemon zest and salt into a large mixing bowl.  Add pieces of butter and use mixer to blend until mixture looks like fine granules.  You can use a pastry blender and do by hand, but I was able to use a self standing mixer on the low setting using the bread attachment.  Add the sugar and continue to mix on low.  Add the milk and mix just until a soft ball of dough begins to form.  Remove from bowl and knead 10-12 times until dough is smooth.  Form dough into a 6-8 inch circle.  Cut pie shaped pieces (about 6-8).  Place wedges on an ungreased cookie sheet.  Mix 2 tsp lemon juice and 2 Tbsp sugar.  Top each scone with about 1/4 tsp of the lemon mixture.  Bake at 400 degrees for 12 minutes or until lightly browned on top.  Remove from oven, cool slightly and serve.





Breakfast, tea time or mid-morning snack will be extra special with these Lemon Scones!

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