We had a baby! More accurately, my brother and sister-in-law had a baby, but why get caught up in the details. Madelyn was born January 17th, a whopping 8 lbs 3.9 ounces, but she looks so tiny compared to the pictures of her sister as a newborn, who was over 10 lbs at birth.
We knew Madelyn was coming that Monday, and I couldn’t wait to meet her. How was I to pass the time in the morning before I could visit her in the hospital in the afternoon? I knew I had to cook something. I had a hankering for scones, I had some fresh lemons, so lemon scones it was.
Just as we sat at the table to eat them, it occurred to me that this was only the second time I had made lemon scones, the first being for the baby shower last month. Coincidence, or does little Maddie just scream lemons somehow?
Lemon Scones with Lemon Glaze Recipe Makes 8 scones
2 cups (10 ounces) all-purpose flour
1 tablespoon baking powder
3 tablespoons sugar
1/2 teaspoon salt
5 tablespoons unsalted butter, cut into 1/4 inch cubes
zest and juice of 2 lemons
1 cup heavy cream
1/2 cup powdered sugar
- Preheat oven to 400 degrees.
- Whisk together flour, baking powder, sugar, and salt in a large bowl.
- Cut in butter until mixture resembles coarse meal, with a few slightly larger butter lumps.
- Stir in all the lemon zest and the juice of 1 1/2 lemons.
- Stir in heavy cream.
- Transfer dough and all dry, floury bits to countertop and knead dough by hand just until it comes together into a rough, slightly sticky ball.
- Shape and press the dough into an approximately 8″ circle, like a pizza. Then cut into eight wedges.
- Place wedges on ungreased cookie sheet and bake until tops are light brown, 12 to 15 minutes.
- Cool for 10 minutes before eating.
- Combine powdered sugar and juice from 1/2 lemon to make glaze.
- Drizzle scones with lemon glaze.