lemon scones

I love scones, but they always seemed like a pain to make.

Then I tried making Pioneer Woman's vanilla bean scones...

which didn't work out, but it led to a pretty awesome buttermilk biscuit recipe.

(and of course, I learned you can't substitute buttermilk for cream)

And finally... finally... I came up with a lemon version based off PW's recipe.

Here's what you need:

2 lemons (or 2-3 tablespoons of zest)

lemon extract (optional)
3 cups all-purpose flour

2/3 cup granulated sugar
5 teaspoons baking powder

1/2 teaspoon salt
2 sticks unsalted butter (chilled)
1 whole egg

3/4 cups heavy cream

Start by zesting 2 lemons. That should yield a few tablespoons of zest.

You can also help out the flavor by adding lemon extract if you like.

Dump your zest into the cream and let it sit while you start the dough.

Mix together your dry ingredients in a large shallow bowl. Drop in thin slices of chilled butter 

and "cut" the butter into the flour mixture. You can do this using a pastry cutter, knives, 

or even a cookie cutter would work. (I definitely used a cookie cutter)

Make a well and add in your egg and cream. Stir until the dough is just combined. 

It will be crumbly. Turn the dough onto a floured surface or piece of parchment paper, 

and roll into a 1/2" thick rectangle. Trim the edges if you need to.

Slice into triangles and place onto a baking sheet lined with parchment paper.

 Bake at 350 degrees F for 18 minutes, or just before they start to brown.

 Brew yourself a cup of coffee (or tea) and enjoy the yummy crumbly lemony goodness!