Posts Tagged ‘scones’

Lemon Scones with Lemon Glaze

Sunday, January 30th, 2011

Lemon Scones with Lemon Glaze

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.

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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.

Lemon Scones with Lemon Glaze

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

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

  1. Preheat oven to 400 degrees.
  2. Whisk together flour, baking powder, sugar, and salt in a large bowl.
  3. Cut in butter until mixture resembles coarse meal, with a few slightly larger butter lumps.
  4. Stir in all the lemon zest and the juice of 1 1/2 lemons.
  5. Stir in heavy cream.
  6. 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.
  7. Shape and press the dough into an approximately 8″ circle, like a pizza.  Then cut into eight wedges.
  8. Place wedges on ungreased cookie sheet and bake until tops are light brown, 12 to 15 minutes.
  9. Cool for 10 minutes before eating.
  10. Combine powdered sugar and juice from 1/2 lemon to make glaze.
  11. Drizzle scones with lemon glaze.

Ginger Scones

Sunday, February 14th, 2010

Don’t you love those dry, crumbly scones that lack flavor and are hard as a rock?  Me neither, yet that seems to be the status quo.  I had pretty much decided that scones were one of those boring foods that the Brits ate, but I couldn’t really figure out why.  So it isn’t too surprising that I was not particularly excited about my friend Jay offering to bake me some ginger scones, even though I knew he was a great baker.  I thought scones were just one of those foods on which we’d have to agree to disagree.  I began to doubt myself when I smelled the wonders emanating from his oven, but it wasn’t until I took a bite of this delicacy sent from heaven via Jay that I converted and begged him for the recipe.  He probably didn’t realize at the time that I would hand over just about anything to get my hands on that recipe, or if he were anything like me, he would have taken advantage of my new found love.  Fortunately for me, Jay is as wonderful as these scones, so he gladly shared the recipe.

Ginger Scones Recipe  Makes 8 scones

adapted from Cook’s Illustrated

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
1/2 cup chopped crystallized ginger
1 cup heavy cream

  1. Preheat oven to 400 degrees.
  2. Whisk together flour, baking powder, sugar, and salt in a large bowl.
  3. Cut in butter until mixture resembles coarse meal, with a few slightly larger butter lumps.
  4. Stir in ginger.
  5. Stir in heavy cream.
  6. 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.
  7. Shape and press the dough into an approximately 8″ circle, like a pizza.  Then cut into eight wedges.
  8. Place wedges on ungreased cookie sheet and bake until tops are light brown, 12 to 15 minutes.
  9. Cool for 10 minutes before eating.