Easy Peasey Lemon Squeezey — B R E A D L U S T

Jun 11

Jun 11 Easy Peasey Lemon Squeezey

I'm slowly getting back into a regular schedule of life and baking. Over the long winter, cue forlorn prairie music, I've forgotten how quickly starter and dough rises in the warm weather. And how fluffy it gets! My return to home and baking, I just went with what I know. This batch was a country wheat with a seed mix of whatever I had in my reach and needed to use up.

Back to the main gluten content of this letter. SCONES. These scones are light and fluffy. Which is so nice since sometimes scones can be dense. I also cut these in 6th not quarters. It makes me feel less guilty about eating two.

Hot tip: this recipe has you divide the dough in to two disks. After cutting them both, you can freeze half to bake later! If topping with almond, sugar or something else be sure to top before freeze. This will ensure that your scones are ready to go, and that you're not searching for toppings months after you make them and just want a hot and fresh scone. I'm sure we all have those cravings. Right?

Lemon Scones
2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup sugar
8 tablespoons (half a stick) of butter, chilled, cut into small cubes
4 tablespoons heavy cream
4 tablespoons Meyer lemon juice*
1-2 teaspoon Meyer lemon zest*
Optional: almond slices and crystal sugar

In a medium bowl, stir together the flour, baking powder, baking soda, salt, and sugar until combined. Add the butter and mix in with your fingertips or a fork until the mixture is well combined and the clumps are around pea sized. Add the cream and stir well, then add the juice and zest slowly and stir until the mixture just comes together.

Divide the dough into two disks and flatten (you can wrap it well and refrigerate it at this point). When you're ready to bake, preheat the oven to 400 degrees, and divide each disk into quarters. Top with almond and sugar. Place the scones on a parchment paper lined cookie sheet, and bake for 20 or so minutes, or until golden.

*Meyer lemon is prefered because it's more mild. I however made this with plain lemon juice and no zest and thought it was mild. Could've been my lemon juice, could've been me.

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