Sautéed Lentils
Marinara
White Wine Sauce
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Recipe Notes...

 

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Sautéed Lentils and Fresh Tomatoes •  Marinara •  White Wine Sauce •  ARCHIVE

The Lighter Side of Lemon Scones

I love a good scone. The problem is too many of them are dry, heavy, and almost tasteless. But they’re great for dunking into coffee or tea, which is why I still love them. Recently however, I tasted one of the best scones ever. It was light, flaky, lemony and not too sweet---dunk able, but needing no accompaniment. I think these will be filling my cookie jar for a while. This amazing recipe comes from a most gracious and charming Bed and Breakfast in West Chester Pennsylvania, Snug Hollow Farm (snughollowfarmbedandbreakfast.com)

Lemon Scones

Makes 12

Preheat oven at 350 degrees

1 ½ cups flour
3 tablespoons sugar
2 tablespoons grated lemon peels (1 large lemon)
1 ½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
6 Tablespoons chilled cutter; cut in pats
8 tablespoon heavy cream
2 tablespoons lemon juice
Sprinkling of granulated sugar + 2 tablespoons for topping for topping

Place first 6 ingredients in food processor and mix.
Add butter and combine until mixture resembles a coarse meal.
Place mixture in a large bowl and add the cream and lemon juice.
Blend until soft dough forms. (mixure will seem dry at first but keep stirring)
Drop dough into 12 mounds onto a greased baking sheet.
Brush tops with cream and sprinkle with sugar.
Bake for about 15 minutes or until light golden.

Note: When I made these, I found that I needed to add a bit more flour because the dough was sticky (maybe I went heavy on the cream--actually I used half ‘n half) and that my bake time was close to 30 minutes. Oven temperature will vary so when firm to the touch and light golden they’re ready.

Note: I drizzled a bit of icing (made with confectioners sugar and a bit of fresh lemon juice) on the scones. They were amazing....
 

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