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Posts Tagged ‘lemon scones’

by Caitlin Saniga

You can find self-rising flour in the baking aisle of your grocery store. Just read the labels carefully.

  • 2 large lemons
  • 2 cups self-rising flour
  • 1/2 cup plus 2 tablespoons sugar
  • 1 1/4 cups plus 2 tablespoons chilled whipping cream
  • 2 tablespoons (about) cherry, raspberry, or strawberry preserves

Position rack in center of oven and preheat to 425 degrees. Line a rimmed baking sheet with parchment paper. Finely grate enough peel from lemons to measure 6 teaspoons; set grated peel aside. Squeeze enough juice from 1 lemon to measure 1 tablespoon (seal remaining lemons in plastic wrap and reserve for another use). Whisk flour and 1/2 cup sugar in medium bowl to blend. Add 1 1/4 cups chilled whipping cream, 1 tablespoon lemon juice, and 4 teaspoons finely grated lemon peel; stir gently to combine.

Gather dough together and turn out onto a lightly floured work surface; knead briefly, 4 to 5 turns. Pat or roll out dough to 1-inch-thick round. Using 2 1/2- to 23/4-inch-diameter cookie cutter or biscuit cutter dipped in flour, cut out rounds. Reroll dough scraps and flatten to 1-inch thickness; cut out additional rounds. Transfer scones to prepared rimmed baking sheet, spacing scones about 1 inch apart. Using your thumb, push down the center of each scone to make a deep indentation. Spoon about 1/2 teaspoon of preserves into indentation of each scone.

Whisk the remaining 2 tablespoons sugar, 2 tablespoons whipping cream, and 2 teaspoons finely grated lemon peel in small bowl to blend. Brush the top of scones generously with lemon glaze. Bake the scones until they’re golden and a toothpick inserted horizontally into the center of scone comes out clean, 18 to 20 minutes. Transfer the thumbprint scones to rack and cool slightly. Serve scones warm or at room temperature.

Makes 8-10.

Recipe: Bon Appetit

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