January 13th, 2011

Lemon Cream Scones

freshly baked lemon cream scones

I attempted to use natural light, so just ignore the resulting bluish tint to the plate, kthx.

Yesterday I told you how to prepare scones a day or two ahead so you can bake them when you need them.  I showed you pictures of the flat, flaccid, unbaked scones and gave you a step-by-step how to do it.  Today I present to you a photo of those same scones right out of the oven, sitting on my clothes dryer (which for some reason the architect decided needed to be in my bedroom, across the apartment from the washer), next to a window.  Natural light doesn’t enter this apartment, but that’s a post for a later day.

Today I also present to you a recipe for make-ahead scones, one that is very easily adapted to other flavors.  This one just happens to be lemon-cream.

Make-Ahead Scones

Adapted from The Bread Bible by Beth Hensperger. This recipe creates scones that are much more fluffy than traditional; they’re like biscuits with an exoskeleton.

  • 2 c unbleached all-purpose flour
  • 2 tbsp sugar
  • 1 tbsp baking powder
  • ¼ tsp salt
  • ½ stick butter, cut into pieces
  • 2 lg eggs
  • ½ c cold heavy cream or buttermilk
  • Whatever flavorings/additions you want (optional)
  • Demerera sugar for sprinkling on top of unbaked scones (optional)
  1. In a medium bowl using a whisk or electric mixer, combine the flour, sugar, baking powder, and salt. Cut in the butter until the mixture resembles coarse crumbs. Stir in any nuts, dried fruit, chocolate chips, whatever you’re using. In a small bowl, whisk together the eggs and cream/buttermilk. Add to the dry ingredients, stirring just until a shaggy, sticky dough is formed.
  2. Turn the shaggy dough out onto a lightly floured surface and knead gently, about 6 times, just until the dough holds together. Pat into a circle about 1/2-inch thick. Using a knife or straightedge, cut into eighths.
  3. Separate the scones (it helps when pulling them out to bake later), then put them back into a circle on a large sheet of parchment paper. Fold the parchment up around the dough, patting it lightly so it sticks. Place in a gallon-sized plastic bag and refrigerate.
  4. When you’re ready to bake the scones, unwrap them and carefully place however many you plan to bake on a cookie sheet or baking stone. Sprinkle on any sugar or toppings. Place in an unheated oven and turn the temperature to 375°F. Bake for 10-20 minutes, depending on how long it takes your oven to heat up and get going.

Note: For lemon cream scones, mix the zest of two lemons in with the dry ingredients before cutting in the butter, and use cream rather than buttermilk for the liquid. Sprinkle cinnamon-sugar on top of the raw scones just before baking.


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