I love to bake almost as much as I love to read, so it seems only natural that my first cooking post is a tea party scone. Growing up with a Meyer Lemon tree, there is little to compete with the crisp lemon scent these have, so I do highly recommend using Meyers.
Tea Parties are so much fun! You get to dress up, shake out your picnic blanket, and have a lovely time. Given the current pandemic, it also is a great way to safely social distance and see loved ones. So, before you brew a nice pot of tea, let’s get you a snack to go with that.
These scones are easy to make, taste delicious, and can be sweet or savory depending what you pair it with.
Meyer Lemon Scone Recipe:
2 cups unbleached all-purpose flour
1 tablespoon baking powder
3 tablespoons sugar
½ sea salt or table salt
5 tablespoons chilled salted butter
¾ cup heavy cream
¼ cup of Meyer lemon juice – about 1 or 1 ½ lemon
1 tablespoon of lemon zest – about 1 lemon
Topping:
1 tablespoon of lemon zest
1 teaspoon sugar
Small pinch of vanilla salt
1 – Make sure the oven rack in set to the middle and preheat to 425º F.
2 – Using a zester, zest your lemons into two separate containers (I use small bowls or cup measures). Using a citrus juicer or lemon squeezer, squeeze one lemon into one of the bowls. In the other bowl put the sugar for your topping.
3 – Place flour, baking powder, sugar, and salt in a large bowl and whisk. Alternatively, you can also mix with a fork.
4 – Take your butter and, using a cheese grater, grate the butter into the bowl. * this only works on chilled butter* Mix the butter into the flour mixture with your hands, crumbling the butter until you get a fine, sand-like texture to the mix.
5 – Make a well in the middle of the mixture and add in the lemon juice and zest. Then add in the heavy cream. Mix it with a fork until it begins to combine, then mix by hand until fully combined. It should come together into a slightly stick dough ball/disc – about 30 seconds to 1 minute of kneading.
5 – Either press dough into a scone pan or follow for hand cut scones. Lightly flour a wood cutting board and place dough ball. Using a rolling pin (I prefer a marble one since it is weighted), roll out the dough until it is about 1 inch or ¾ inch thick. If you have a biscuit cutter, use that to cut scones and remold the leftover dough into a circle. If you do not have a biscuit cutter, you can use a glass the shape and diameter you wish for the scones.
6 – Place the scones on an ungreased baking sheet. Take the topping mixture and sprinkle a little on top of each scone. Then sprinkle a pinch of vanilla salt on top as well. Bake on the middle rake until scones are light brown, 12-15 minutes. Serve warm: plain, with jam, or clotted cream.
Grab the kettle and start planning your spring tea party!
Keep Fangirling,
Camille
No Comments