Lemon Scones for Two
I have a minor (read major) obsession with scones. (See evidence here and here). It’s an addiction I fully blame on the Columbia Astrophysics department that just HAD to be in the same building as a Joe’s coffee shop. As you can imagine I spent far too many hours drinking coffee in that coffee shop attempting to understand my classes. As it so happens Joe’s coffee sells the most amazing lemon scones from Ovenly.
So really, it’s not my fault I’m obsessed.
Regardless of misplaced New York coffee shops scones really are a fantastic pastry. They can happily be a breakfast pastry or a I-just-want-some-carbs pastry or really whatever else you’re in the mood for.
I flavored these scones with a good dose of lemon zest and then ate them with some left over lemon curd. Mostly because Loml and I both separately bought lemons this week and I needed to do SOMETHING with them. They’re also delicious as is or with whatever jam you fancy.
These are delicate and crumbly but also come together super quickly. If you’re like me you can stumble around the kitchen and throw these together. Then, while they’re in the oven you can happily inhale a first cup of coffee. They’ll be perfectly baked by the time you’re on the second cup!
How to Make Lemon Scones
I always use more or less the same approach when making scones. What varies is the quantities of the ingredients I use and what additional flavorings I use! In this case I’m using lemon zest to make some really lovely little lemon scones
Step 1: Making the Dough
To start off you want to rub cold butter into the flour and baking powder.
Why Is It Important to Rub the Butter into the Flour?
When water and flour combine you develop gluten. Gluten is lovely in bread which we want to be chewy. In scones it’s less ideal. So in order to avoid developing the gluten when we add the liquid ingredients later on we rub the flour with the butter. This process effectively coats the flour in butter and protects it from the liquids in order to minimize the gluten development
Once the butter is well combined you stir in the sugar, salt, and lemon zest. Then pour in the cream and carefully mix it in. Finish by tipping the dough onto your baking tray and kneading the mixture slightly just to bring it together.
Press the dough into a disk and slice into 4 wedges.
Step 2: Bake the Lemon Scones
Bake the scones at 425 F for 15-18 minutes until to golden brown. Once they’re cooked they’re best eaten the day of. You can eat them with lemon curd folded into whipped cream if you’re feel indulgent. Or spread with some of your favorite jam!
Small Batch Lemon Scone Recipe
Ingredients
- 120 g flour
- 1/2 tbsp baking powder
- 40 g butter cold and cut into small pieces
- 15 g sugar
- zest of 1 lemon
- pinch of salt
- 90 ml heavy whipping cream
Instructions
- Preheat oven to 425°F and line a baking tray with parchment paper or a silicon mat
- Stir together the flour and the baking powder and then rub the butter into the mixture with your fingertips. The mixture should look like breadcrumbs when you’re done and there won’t be any big pieces of butter left.
- Stir in the sugar, lemon zest and salt.
- Stir in the cream until roughly combined. Tip the mixture straight onto the baking tray and then use your hands to gently knead the mixture together. You wan’t to avoid over kneading so be careful here and just knead until combined.
- Press into a disk that’s about 1/2 inch thick. Cut into four wedges and either leave as is or separate slightly on the tray to give them extra space. Brush the top with a bit of extra cream or milk and sprinkle with sugar.
- Bake for 15 – 18 minutes until well risen and lightly golden.