Recipe: Luscious Lemon Scones

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Sorry that it's been a while since I've posted - I'm moving temporarily to NYC (for two months) this upcoming Wednesday and it's been chaotic sorting out housing issues on both ends. 

But now it's sorted, I've stuffed impossibly much stuff into one straining-at-the-seams extra large suitcase, and there's time for a little procrastibaking before I finish packing up my room for my time away from Boston.

This brings us to:

Lemon scones! They're great with a lemony glaze, whipped cream and lemon curd, and/or served with tea. 

They're quick to whip up, ready within thirty minutes from the time that you step foot in the kitchen (assuming you don't take a power nap in there), and only use ingredients that are found in most kitchens, anyway. It's the perfect baking on a whim recipe!

Luscious Lemon Scones

Makes 10 Scones

Scones:

* 3 c. all-purpose flour

* 0.333 c. granulated sugar

* 1.5 tsp. baking powder

* 1.5 tsp. baking soda

* 0.333 tsp. salt

* 12 Tbsp. cold butter, grated

* 9 Tbsp. whole milk

* 3 Tbsp. lemon juice 

* 1 Tbsp. lemon zest

* 1.5 tsp. vinegar

Optional Glaze:

* 2 c. powdered sugar
* 0.333 c. butter, melted
* 3 Tbsp. lemon juice
 * 0.5 tsp. vanilla extract
* 1.5 Tbsp. water, or as needed

1) Mix the flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.

2) Add the grated butter and mix with your fingers until the mixture resembles coarse crumbs.

3) In a small bowl, mix the milk, lemon juice, lemon zest, and vinegar.

4). Add the wet ingredients to the dry ingredients and stir with a wooden spoon. Don't overmix! After a few stirs, knead the dough together into a ball.

5) Roll the ball out to 1" thick on a lightly floured surface.

6) Bake in a preheated 350F oven, on a parchment paper-lined baking sheet, for 10-15 minutes, or until lightly golden around the edges.



7) Let the scones cool for at least 15 minutes.

8) While the scones are cooling, making the optional glaze by mixing together the powdered sugar, butter, lemon juice, and vanilla extract in a medium bowl, until smooth. Add the water, one tablespoon at a time, until the glaze is a good consistency for drizzling.

What are your favorite things to bake?

What are your favorite baked goods to eat? I find that those are often not the same!