Lemon Cream Scones


 Lemon treats can be refreshing or overpowering in my opinion. I was a bit skeptical of liking these scones when I stumbled upon the recipe, but decided to give them a shot.
Source: The Bread Bible: 300 Favorite Recipes by Beth Hensperger

Ingredients:

2 cups all-purpose flour
2 tbsp sugar
1 tbsp baking powder
grated zest of 2 lemons
1/4 tsp salt
4 tbsp unsalted butter, cold and cut into pieces
2 large eggs
1/2 cup cold heavy cream
1/2 tsp ground cinnamon mixed with 2 tbsp sugar (optional)

Instructions:

1. Preheat the oven to 400ºF. Line a baking sheet with parchment paper or a silicon mat.

2. Combine dry ingredients including zest (flour, sugar, baking powder, salt & zest) in a large bowl.

3. In a glass measuring cup or small bowl, combine the eggs and heavy cream and whisk lightly to mix.

4. Add cut up butter to the dry ingredients and blend with a pastry blender, fork or your fingertips until the mixture resembles coarse sand.

5. Add the eggs and cream to the dry ingredients and give a few turns with a wooden spatula until the dough becomes shaggy.

6. Turn the shaggy dough out onto a lightly floured countertop and give 5 or 6 kneads until the dough just holds together.

7. Flatten the dough into a round about 1-inch high. Cut into 8 pieces with a knife or dough scraper.

8. Sprinkle with the cinnamon sugar mixture if desired. 

9. Bake at 400ºF until crusty and golden brown, about 15-20 minutes.

Whisk together the eggs and cream before adding to the dry ingredients.

Dry ingredients with the butter worked in.

These were a bit on the wet side for scones.

Ready to bake, with only half dusted with the cinnamon sugar blend (not worth it in my opinion).

Results:

These are light and refreshing scones that would pair well with tea. I’m not huge on lemon flavoring, but these weren’t overpowering, and merely came out fresh. I don’t know that I’d try the cinnamon sprinkle again, it didn’t add to the flavor in my opinion.

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