I like to bake.
I like breakfast.
Enter these lemon scones. They are a baked breakfast item that I am absolutely in love with. I used to be intimidated by scones, thinking they were a challenging flaky beauty that I couldn’t possibly recreate. Not without the proper training, not without the proper knowledge, and most certainly not without the proper tools. Well guess what?! Was I EVER wrong!
Scones are quite possibly one of the easiest things to make, and sinfully delicious making the final reward of their composition that much more amazing.
These scones particularly, are delicious. The buttermilk and lemon rind offers a sour flavor to balance the sweet, but they are also super light and not at all over powering allowing you to truly enjoy their greatness. To make matters even better, they can be quickly whipped up any morning – but they also keep very well and can be enjoyed many days to comes.
This recipe is another gem from the One Girl Cookies cookbook that I have referenced in past posts. Her directions and explanations make the entire process seamless and not at all daunting. Also, if anyone has ever visited their bakery in New York PLEASE let me know. I know that my next trip to New York will absolutely include a trip to their bakery.
So make yourself some scones for breakfast this week, or make it as a hostess present or a weekend treat but be prepared to not want to share. Something this good should 100% be enjoyed selfishly!!
Makes 8 Large Scones, 16 Small Scones
3 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into pieces
1 cup buttermilk
Grated zest of 2 lemons
1/4 cup heavy cream
- Preheat oven to 400 degrees Fahrenheit
- In a bowl of a food processor, combine the flour, sugar, baking powder, baking soda, and salt. Pule to combine. Add the butter and pulse 4 or 5 times, until the butter is broken up into pea-sized pieces. Pour the mixture into a large bowl.
- In a separate bow, mix together the buttermilk and lemon zest. Using a rubber spatula, fold the buttermilk mixture into the flour mixture. At this point the dough should be very sticky.
- turn the dough out onto a lightly floured work surface. Flour your hands, and pat the dough into an 8-inch circle. Let the dough rest for 5 minutes. Then, using a large chef’s knife, cut the circle into 8 wedges. Transfer the wedges to a parchment paper-lined baking sheet. Brush the tops of the scones lightly with the heavy cream, and sprinkle them generously with turbinado sugar.*
- Place the baking sheet int he over and reduce the temperature to 350 degrees Fahrenheit. Bake the scones for 10 minutes. Rotate the baking sheet, and bake for 8 to 10 more minutes, until the tops of the scones are a light golden color. Transfer the scones to a wire rack to cool.
*Note: I have used just regular sugar in place of turbinado sugar and it works just fine.