Most weekdays, I eat a pretty sensible breakfast. An egg or yogurt and fruit, something with protein that will keep my energy up. But when the weekend rolls around, I want nothing more than a carb-y delight. And for me, my first choice is always a scone.
These scones are incredibly tender and light, and the lemon provides a bright note that balances out the richness of the cream. They don’t need anything on them, though I won’t judge you for putting on a bit of jam or lemon curd.
If lemon isn’t your thing, you could easily leave it out and add in whatever flavor you’d like. And (even though it isn’t keeping with the 12 Days of Sugar), you could even reduce the amount of sugar and add grated cheese or a bit of crumbled bacon and make a savory scone. Whatever you choose to do, though, I recommend enjoying your scone while in your PJs with a good cup of tea and the crossword puzzle.
Lemon Cream Scones
2 c. AP flour
1/3 c. sugar
1 T. baking powder
1/2 t. salt
zest of one lemon
1/2 c. cold unsalted butter, cut into 1/2″ pieces
3/4 – 1 c. whipping cream, plus 2 T. more
Preheat oven to 450°. Whisk together the dry ingredients plus the zest in a large bowl, then cut in butter with a pastry cutter (or your fingers) until the pieces are the size of small peas. Place the bowl in freezer for 5 minutes. Stir in cream until dry ingredients are just moistened. The mixture will be crumbly, but should hold together when pressed with your fingers – if it doesn’t, add a touch more cream as gently as possible – overworking the dough is a scone killer! Turn dough onto parchment or waxed paper, and pat into a 7″ circle. Cut into 8 wedges. Separate and place on a lined or greased baking sheet. Brush with the remaining 2 T. whipping cream. Bake 12 – 15 minutes, or until golden.