I am not a very good baker and I don’t care for dessert-like foods. I do love scones, however served with fresh jam. I found this recipe for lemon scones and made them quite a few times…so I learned what not to do.
These Lemon Scones have a wonderfully light, fluffy texture unlike many other scone recipes. They have few ingredients and very little sugar – which is probably why I like them. You can eliminate the lemon if you wish, but I feel it adds a very nice dimension to this recipe.
Okay – so here’s what I learned about making scones. This tip holds true for buttermilk biscuits as well. You must knead the dough just enough to get the ingredients mixed so that it all holds together. If you overwork the dough, you will not like the result. The Lemon Scones are more like hockey pucks.
This recipe is very basic and simple. Don’t over think or over-work it…but DO MAKE THESE LEMON SCONES! They are a real treat.
1-1/2 cups all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup whipping cream
2 teaspoons finely shredded lemon peel
- Preheat oven to 375 degrees F.
- In a large mixing bowl combine the flour, the 1/3 cup sugar, the baking powder, and salt.
- Make a big dent or well in the center of flour mixture. Add the 3/4 cup whipping cream and lemon peel.
- Stir until mixture is crumbly. Coat hands with a little flour. Use your hands to gently knead the dough in the mixing bowl until it can be formed into a ball. Turn dough out onto a lightly floured surface. Do not over-work the dough (the scones will be tough).
- Gently roll or pat the dough into a 7-1/2-inch circle. Using a table knife, cut the dough like a pizza into 6 or 8 wedges to make scones.
- Place scones about 1-inch apart on an ungreased cookie sheet.
- Lightly brush scones with additional cream; sprinkle with additional sugar.
- Bake about 18 minutes or until scones are golden brown on the tops and the bottoms.
- Use a wide metal spatula to remove the scones from cookie sheet.
- Serve warm. Makes 6 to 8 scones.