In the May edition of Country Living magazine, I came across a recipe for Lemon Poppy Scones. Since I’m not a big fan of poppy seeds, I modified this recipe to my taste.
Luscious Lemon Scones
1 1/2 cups unbleached all-purpose flour
1/2 cup whole wheat flour
3 tablespoons granulated sugar
Zest of 1 large lemon
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 stick of cold unsalted butter, cut into chunks
1/2 cup light cream
1/4 cup lemon juice
1 tablespoon lemon juice
1/2 cup confectioner’s sugar
1/2 teaspoon vanilla, optional
- Preheat oven to 400 degrees. In a large bowl, combine first 7 ingredients (the dry).
- Using a pastry cutter, cut butter into the dry mixture. It should look like very coarse when you’re done.
- Pour in cream and lemon juice. Stir until a dough forms, but don’t overmix. I use King Arthur’s dough whisk for this.
- I have a scone pan, so I just drop the dough in. But for those who don’t, use your hands to form a dough ball. Transfer dough onto a parchment lines baking sheet and pat into an 8 inch disk. Cut 8 wedges and separate so scones are 1″ apart. Bake 12- 14 minutes or until golden brown.
- Transfer to wire rack and cool for 15 – 20 minutes
- While the scones cool, mix confectioner’s sugar, lemon juice, and vanilla in a small bowl. Stir until smooth. I like my icing a little thicker, so I add more sugar until it gets thick enough to drizzle with a fork and not run everywhere.
I serve these with homemade strawberry jam and hot English Breakfast tea. Hope you enjoy!