Lemon Scones
I’m celebrating National French Bread Day on March 21 with scones and delicious jams from Bonne Maman.
I’m obsessed with all things French so this is a celebration I can get behind, besides what better combination is there than bread and jam! I settled on a lemon scone recipe which can be altered depending on preference but I think lemon pairs well with all.
Recipe adapted from Williams-Sonoma Home Baked Comfort.
Ingredients:
- 3 tbsp granulated sugar
- Grated zest and juice of 2 lemons
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup cold unsalted butter, cut into small chunks
- 3/4 cup heavy cream, plus extra for brushing
Directions:
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- In bowl of a mixer, stir together sugar and lemon zest.
- Sift flour, baking powder, and salt into bowl and stir together.
- Scatter the butter over the top.
- Mix on low speed until the butter is the size of small peas (about 3 minutes).
- Strain the lemon juice into a small bowl and measure out 1/4 cup.
- Add the lemon juice and the cream to the bowl, mix just until the dough comes together. Dough will be thick but moist.
- Dump the dough onto a floured work surface and gently press into a disk about 3/4 inch thick. Cut into 8 equal wedges or cut into circles using a 2-inch biscuit cutter.
- Place the biscuits onto prepared sheet, spacing them apart.
- Brush with cream.
- Bake until scones are golden brown, 15-17 minutes.
Makes the perfect treat to enjoy over the weekend. Top with your favourite jam and enjoy!
