lemon cream scones

 

Hooray! The summer heat has finally broken. Today dawned cold and gray with a threat of rain.

Dick left the house early, something he hasn’t done for a long time.  He’s been doing Jury Duty this week so I’ve been on my own a lot more than I’m used to these days.

With those factors taken into account, this seemed a perfect morning to treat me to a special breakfast; something besides the pancakes, bacon and eggs D usually requests when a special breakfast is offered. For me a special breakfast is probably going to be either Biscotti and cappuccino or…

Lemon Cream Scones

The first step is a trip to the garden for a bit of Rosemary.
Rinse it off, pat it dry and chop it very fine

Mix together:

2 cups flour
1 tablespoon baking powder
1/4 teaspoon salt
3 tablespoons sugar
1/4 cup butter

Cut the butter into the dry ingredients until crumbs are the size of small peas.

Add: 2 teaspoons fresh snipped Rosemary and the shredded  zest of one lemon

Dust the Rosemary and lemon zest with a bit of flour before adding it to the mixture – this will keep it from clumping and sinking to the bottom of the bowl when the liquid is added.

Add: 2 eggs, slightly beaten
1/2 cup heavy cream

Combine eggs and cream, pour  them into a depression in dry ingredients, and stir just until moistened. Mixture will be sticky. Remember…the more you handle the dough at this point, the more tough the finished scones will be.

Turn dough out on a lightly floured surface and knead gently about 10 or 12 times. Pat into a 7 inch round about 1 inch thick. Cut into 8 or 10 wedges.

Place  the wedges about an inch apart on a greased baking pan. Bake at 400 degrees 15 to 20 minutes, or until golden brown.


Serve warm, with fresh butter and your favorite jam or lemon curd. Yum!

Oh and by the way, the scones keep beautifully in the refrigerator for up to a week. ..so this batch I baked today will still be giving me special breakfast treats for awhile.  They can also be frozen and used another day when a friend drops by for coffee.

I love cooking when the results taste this good, keep so well, and are this versatile.  Hope you enjoy ’em too.

 

 

 

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  1. Glenda Childers October 13, 2012 at 5:37 am

    What a delicious morning treat.

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