Lemon Scones


This is a real winner.  The texture of this scone in incredible.  The lemon flavor is so light and delicate that it could be eaten at any meal.  Or—-
all alone of course.  And an added plus, these scones or lower in fat that most recipes.  I adapted this recipe from Prevention Healthy Cooking.


Turn onto lightly floured surface and knead gently till dough holds together.  Pat dough to form long rectangle and cut evenly into triangles.
Makes about 9 scones.  Place on baking sheet and brush with remaining egg white and sprinkle with raw sugar
Bake for 15 minutes or until golden brown.

Perfect, beautiful, delicious.

To get this Lemon Scones Recipe visit us on our NEW Food Blog CCRecipe.com

Advertisements

Cinnamon Chip Scones

Many years ago I was having some coffee at Barnes and Noble , (there is a Starbucks in B & N) and tried a cinnamon chip scone.  As usual they are pretty dry–but I liked the flavor.  Then when I found cinnamon chips at the grocery store  I went on a mission to  invent a recipe for cinnamon chip scones.  These scones are a little dense, but I like them that way.  I have had this recipe for years–a simple recipe and probably one of the top scones in the people pleasing area that I have.

Start by preheating your oven to 375 F degrees.  Line pan with parchment paper.
Ingredients
2 1/3  cups flour
1/4  cup sugar
1/2  Tablespoon baking powder
1/2  tsp. baking soda
1/4  tsp salt
6  Tablespoons butter
1 cup cinnamon chips
1 cup buttermilk

heavy cream for brushing on top
cinnamon/sugar ( for sprinkling on top)


Place flour, salt, baking soda, baking powder and sugar in large bowl and stir or sift to mix.   Using a pastry cutter, cut butter into four mixture into little pieces.   Add cinnamon chips and mix well.
Add buttermilk all at once and gently blend by folding until buttermilk is incorporated.
Turn dough onto lightly floured surface and gently press dough together until all the flour is mixed in.   With your hands form a long rectangle –about 3 1/2 inches by 15 inches.   Cut dough with pastry scraper or straight edge knife to form small triangles.  You should get about 14 or 15 scones.
After placing scones on sheet pan, brush each one with heavy cream and sprinkle with cinnamon/sugar mixture.

Bake for 15 to 20 minutes or until golden brown.  Remove from oven and serve warm.  Scones can be reheated in 350 F oven for a few minutes.
Better than Starbucks!!!!

PS–my other daughter Lili is expecting her first baby in August.   This will be my 5th–thats right 5th. grand child in less than 5 years!!  My son Tyler also has a lovely daughter.  —and the news—?? See you in August Carmine!!
*Christine*    (Gramma C)

Strawberry, Lemon, Rosemary Scones

I absolutely love scones.  They are probably one of my favorite things to bake.  Just enough sweetness to satisfy that sweet tooth, but not too much to feel guilty.  I have tried sooo many recipes it’s ridiculous.  I like this recipe because of the unique flavor combination.  I snipped the rosemary from my garden and strawberries are in season here in Florida, so I thought why not?  I bought a bunch of organic lemons and needed to use them up so I added some lemon rind as well.  The first time I made them they were a little wet so I decided to decrease the buttermilk.
The temperature for baking scones can be very tricky.  You need the oven hot enough to give them that first lift to rise–but not too hot so they might burn.  Also I’ve noticed through the years that if you leave them in the oven too long they will begin to deflate!  When you take anything small out of a hot oven, whether it is cookies, muffins or cupcakes they will continue to bake for a little while.  I have always had the problem of overbaking things and have to force myself to stick to the allotted time….. so hard for me!!!

Ingredients
1 cup plus 2 T ap flour
1 cup whole wheat pastry flour
3 T sugar
1  1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup chopped strawberries,  fresh or frozen
6 Tablespoons butter
1 tsp grated lemon rind
1 tsp chopped fine rosemary
1/2 tsp vanilla
2/3 cup buttermilk

1 T cream (or milk)
raw sugar for sprinkling on scones before baking

STIR flours, baking powder, baking soda, sugar and salt together in medium bowl.  Cut in butter until crumbly and well incorporated.
Toss in strawberries and gently stir with hands.
In small bowl combine lemon rind, rosemary, vanilla and buttermilk. 
Add all at once to dry ingredients and fold in just until blended.  Turn out onto well floured surface and pat into small rectangle.  Fold into threes.  Left side into center, then right side into center over that.
Keeping surface well floured, pat dough into 3″ x 18″ long rectangle.
Cut into triangles.  You should get about 11 to 12 scones.
Place on baking sheet and brush tops with cream.  Sprinkle raw sugar over each scone and bake in oven for 15 to 20 minutes until lightly golden

Remove from oven, and serve warm.  They are so moist and delicious and the rosemary is so subtle you will hardly know its there!!   Enjoy!!!
                      *Christine*