Tuesday, February 3, 2015

Snuggly Farm Lemon Scones

This is my favorite recipe to make when I have to bring something to a potluck style gathering.  Or if I have extra lemons hanging out in my kitchen (which may or may not be pretty common).  This isn't your typical scone, but a 'biscuit style' scone which, I'm not sure if that is a real thing, but that's what I would call them.  I don't think I even like regular scones, they are usually pretty hard and too sweet for me.  These lemon scones are soft on the inside, a slight crunch on the outside and just slightly sweet.

Enjoy the photos and think sunny, warm thoughts!

Zest of lemon

Lemon zest + pinch of sugar

I used to skip sugaring the rind to save calories but it is totally not worth it.  Use the pinch of sugar.

Nice shot of my one-handed sifting skills.

The usual suspects

Make sure to incorporate your dry ingredients before adding wet ingredients.

Cubed butter to create glorious butter pockets in the scones

I wait until the last minute to mix the egg with the lemon juice.  I can't remember why exactly, but I think I mixed them too early before and ended up with a weird scone at the end.

The final batter

Golden brown scone bottoms

Snuggly Farm Lemon Scones


3 1/4 c flour
1/2 c sugar
1 tbsp + 1 tsp baking powder
1/2 tsp baking soda
1 tsp salt
2 tsp finely grated and chopped lemon zest, rubbed in sugar
1/2 c chilled butter, cut into small pieces
1/2 c lemon juice
1/2 c whole milk
2 tbsp yogurt (any kind works, preferably plain)
2 eggs
1/2 tsp vanilla extract


1.  Preheat your oven to 400 degrees F
2.  Mix dry ingredients together (flour through lemon zest)
3.  Cut in butter cubes.  Feel free to use your hands to separate any butter cubes that stick together, you want them well dispersed.
4.  Combine your wet ingredients in a separate bowl (lemon juice through vanilla extract)
5.  Add about 1/3 of the wet mixture to the dry mixture, folding to combine.  Add another 1/3 of the wet mixture and fold to combine, repeat until fully combined.  Do not over stir!  You want to use a spoon to 'swoop' around the edge of the bowl and fold the ingredients on top of its self.  Your mixture will be chunky.
6.  Line your baking sheet(s) with parchment paper.  Drop spoonfuls of the batter on your cooking sheets.  They don't have to be perfect but the more uniform your scone size is, the more evenly they will cook.
7.  Bake in preheated oven for about 10 minutes.  Rotate your cooking sheet(s), front scones go to the back, top sheet goes to the bottom, and vice versa.  Bake for about another 5 minutes.  I usually keep a pretty close eye on them because it is sad when they burn, so you might want to stay nearby when you do your first batch and learn how your oven handles these babies.
8.  Let cool slightly on a cooling rack and enjoy!  I think they are best when slightly warm, soft on the inside and bit of a crisp on the outside. YUM!

Makes about 12 scones, you can make them bigger or smaller depending on your preference.

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.