Lemon Scones

This recipe for scones is absolutely delicious. It’s tangy, light, and goes wonderfully with jams and marmalades.

John and I prefer large scones for breakfast, and this recipe makes rather large scones, so if you prefer, cut the discs into 9 wedges, instead of 6 like the recipe calls for.

Lemon Scones – 6-9 large scones
4 cups all-purpose flour, sifted
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 teaspoon ground ginger
1 1/2 cups (3 sticks) unsalted butter, diced and cold
1 large egg
1 cup buttermilk
1/4 cup freshly grated lemon zest
2 tablespoons turbinado

Preheat the oven to 350 degrees F. Line a baking sheet with a silpat and set aside.

In a large bowl combine flour, sugar, baking poweder, baking soda, salt and ginger – whisk until combined.  Add the diced butter, and use your fingertips to rub the butter into the flour until the butter is pea-sized.

In the bowl of a mixer fitter with whisk, whisk together the egg, 3/4 cup buttermilk, and the lemon zest. Once combined, change the whisk to the dough hook. With the machine running low, add the flour mixture, once the dough has come together, shut off the machine. Move the dough to a lightly floured surface. Use your hands to shape the dough into two discs (about 1 1/2 inches thick). Try not to overwork the dough, it won’t be as fluffy if you do.

Cut each disk into 6 wedges (or 9 for smaller scones). Place the wedges on the prepared baking sheet. Brush each scone with the remaining 1/4 cup of buttermilk, and sprinkle with raw sugar.

Bake in the center of the oven for 25 to 30 minutes, rotating halfway, or until the scones are golden brown.

Remove from the oven, and place on a cooling rack. They are best served slightly warm or completely cooled. They can be stored in airtight container for up to 3 days.

Note: You can also freeze scones, allow them to cool completely, wrap each one in aluminum foil, and place in a freezer bag. They are great for about 2 months. To defrost, pull them out of the freezer the night before and allow them to come to room temperature by sitting out overnight.

Also, instead of a picture of these lovely scones (which I’ll admit, I forgot to take) – I would love to introduce everyone to the newest member to join the Vandike family…Chandon!

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This was Chandon’s first day at home with us, isn’t he just adorable?!  He’s a rescue, about 5 weeks old – and he loves to bite/play, especially John’s nose…He is recovering from poor health, and we hope that you’ll include him in your prayers for a speedy recovery! Thank you!  Oh and we got him August 18th!

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