Lemon Scones

I know that posting a scone recipe is no surprise for me.  However this is one of my tricks, I really believe that you don't need a million different recipes, just a few that you can alter each season or occasion.  These scones are the simplest that I make (except maybe vanilla?).  Just a basic recipe with a little lemon zest, then smothered in a buttery lemon glaze.  

Do you want to know the best way to enjoy this?  Before you put the glaze on, slice it in half and smear blackberry or strawberry jam, then put the top back on then top with the glaze... great for dessert.  

Lemon Scones

8 scones 

2 cups plus 1/4 cup flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon sea salt
12 tablespoons cold unsalted butter, small diced
2 extra-large eggs, lightly beaten
1/2 cup cold heavy cream
1 tablespoon of lemon zest
.....1 cup confectioners' sugar
2 tablespoons of butter
fresh lemon juice

In a mixer, combine flour, sugar, baking powder and salt using the paddle attachment.  Cut the cold butter into 1/2 inch pieces.  Add the butter to the dry ingredients and mix on low until the butter is mixed in and is the size of peas.  

In a separate bowl, mix together eggs whipping cream and lemon zest with a fork.  

Turn the mixer on low and slowly add the cream and egg mixture.  Turn off the mixer once combined - don't overmix. 

Put some flour on the counter.  Turn the dough out onto the floured surface.  Add some flour onto the top of the dough, then pat it out into a large circle - about 7-8 inches in diameter.  Cut the disk into 6-8 pieces like a pie.  

You can bake right away or keep in the freezer in a zipper bag.  Freezer Baking directions below.

Line a Large Baking Sheet (for baking 6-8) or a Small Baking Sheet (for baking 2-4) with a sheet of Parchment Paper.  I used Natural Parchment here.  

Bake at 400 degrees for 13-16 minutes.  

To make the glaze, melt butter.  Add powdered sugar.  Squeeze in lemon juice.  I use a Small Mesh Strainer to catch the seeds and pulp.  It should be thin enough to pour, but not too thick to run everywhere.    Thicker the better - the warm scones will melt it a little.  Drizzle the glaze over the warm scones.  

3" Small Mesh Strainer 

This is something I've always watched The Barefoot Contessa use, and for some reason never picked on up.  Each time I made a simple lemon vinaigrette or glaze, I found myself picking out the lemon seeds or trying to strain it though my fingers.  Since I got this a couple of weeks ago, I've used it several times - makes the task that much easier.  While I don't like too many specialty items, this is a simple tool that seems to be worth it.

Here I've used the Small Sheet Pan to bake just 4 for us.  

Freezer Tips : The rest are in the freezer waiting for the next time we need a quick and homemade breakfast.   From the freezer, bake them for 16-18 minutes.

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Cinnamon Swirled Scones with Maple Pecan Glaze

Last weekend we had friends over for a really casual brunch.  I created a new scone recipe that has a great warm, cozy feel that is perfect for Autumn... Cinnamon Maple & Pecan.  Yum.  It had the tastes of a pecan roll, but with the dense, buttery, crumbly and flaky qualities of the beloved scone.  Really great for a cold, brisk Fall morning... it might be one of my new favorite flavor combinations.

Cinnamon Maple & Pecan Scones

6 scones

2 cups plus 1/4 cup all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon sea salt
12 tablespoons cold unsalted butter, diced
2 extra-large eggs, lightly beaten
1/2 cup cold heavy cream
2 tablespoons of cinnamon
1 cup confectioners' sugar
2 tablespoons of real maple syrup
1/4 cup of chopped pecans

In a mixer, combine flour, sugar, baking powder and salt using the paddle attachment.  Cut the cold butter into 1/2 inch pieces.  Add the butter to the dry ingredients and mix on low until the butter is mixed in and is the size of peas.  In a separate bowl, mix together eggs and whipping cream with a fork.  Turn the mixer on low and slowly add the cream and egg mixture.  Turn off the mixer once added.

Put some flour on the counter.  Turn the dough out onto the floured surface.  Add some flour onto the top of the dough, then pat it out into a large circle - about 12 inches in diameter.  Sprinkle with cinnamon.  Fold in the edges of the dough to cover the cinnamon, creating a layer of cinnamon in the middle of the dough.  Pat it out to a disk, about 7-8 inches in diameter.  Cut the disk into 6 pieces like a pie. 

Separate the pieces and put them on a silpat or parchment lined baking sheet.  Bake at 400 degrees for 15-17 minutes. 

To make the glaze, stir together maple syrup and powdered sugar.  Drizzle the glaze over the hot scones, then top immediately with pecans.

Apple Cider Scones | Our New Fall Favorite

It has been a while since I have come up with a new scone recipe.  We've been very happy sticking with the classic Orange Cranberry, and Pecan & Maple for breakfast, but the verge of a new season has me craving my all time favorites, Apple Cider Donuts.  I've made them at home (remember last year?), but the real deals are from Dunn's Cider Mill and they don't start making them until mid-September.  

**If you are new here as part of the Fall Recipe Series, welcome!  

It dawned on me that I could reduce apple cider into more of a syrup consistency (by boiling it for 5-10 minutes), then use it in scones to give them that unmistakable flavor (plus some nutmeg + cinnamon), and also use it in the glaze.  The result was so yummy.  I made them in mini size to go with coffee in the morning - and this size is a little easier for kids to eat/hold.

We made these on a Friday after noon after picking apples that morning.  

I promise this is leftover glaze that was not used on our gifts...

I packed them up in a cello back, tag & ribbon (here, in my store>) to take to our friend's for dinner that night as a hostess gift.  I love bringing breakfast for hostess gifts - a great thing to wake up to the morning after being exhausted from entertaining.

In my online store, along with packaging supplies, you'll find all of my essential baking supplies like the Natural Unbleached Parchment Sheets that fit perfectly in my Baking Sheets.  They make baking (and cleaning up!) so easy.  Shop my Baking Essentials >

Apple Cider Scones

1 cup of Apple Cider

.....

2 cups plus 1/4 cup all-purpose flour

1/4 cup sugar

1 tablespoon baking powder

1/2 teaspoon sea salt

12 tablespoons cold unsalted butter, diced

2 extra-large eggs, lightly beaten

1/4 cup cold heavy cream

1/4 cup of apple cider reduction

1 teaspoon of vanilla

1 teaspoon of cinnamon

1/2 teaspoon of nutmeg

.....

1/4 cup of apple cider reduction

2 tablespoons of butter

1 cup confectioners' sugar

Apple Cider Reduction : 

Reduce the Apple Cider in advance, so it can cool.  Pour the cider in a saucepan and simmer on medium until it reduces by half to an almost maple syrup constancy.  Do not let it get too thick or it will burn!  It should take about 10 minutes.  Pour it in a glass bowl and let it cool in the fridge/freezer for 20-30 minutes.

For scones :

In a mixer, combine flour, sugar, baking powder and salt using the paddle attachment.  Cut the cold butter into 1/2 inch pieces.  Add the butter to the dry ingredients and mix on low until the butter is mixed in and is the size of peas.  

In a separate bowl, mix together eggs, cider reduction, vanilla, cinnamon, nutmeg and whipping cream with a fork.   I do it in a pourable measure to make it easy to add to the flour/butter.

 Turn the mixer on low and slowly add the cream and egg mixture - you may not use it all.  Turn off the mixer once added and dough comes together.

Put some flour on the counter.  Turn the dough out onto the floured surface.  Add some flour onto the top of the dough, then pat it out into a disk - about 8-9 inches in diameter.  

Cut the disk into 6-8 pieces like a pie for standard size scones.  For Minis, as shown here, cut each of the 6-8 pieces in half.

Separate the pieces and put them on parchment ($8 for 100) lined essential baking sheet ($8).  Bake at 400 degrees for Minis (as shown) 12-14 minutes, for Standard, 15-17 minutes.  

Reducing the apple cider + butter for the glaze.  Because I didn't make enough in my first step (I was doubling the recipe) I had to make another batch of reduced cider for the glaze, so I just did it in the saucepan.

For Glaze : 

In a microwave safe bowl, heat cider reduction and butter for 30 seconds to 1 minute, until butter is melted.  Add powdered sugar and stir until smooth.  Add more powdered sugar or more cider for desired consistency.  Should be drizzle-able, but not too runny.

Helper drizzling the glaze.

I think this is going to be my standard size - more glaze per bite ratio.

Photos from Apple Picking in Weston :

Thanks for stopping by today : )

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Apple Pie Cinnamon Rolls by Ella Claire | Rustic Apple Cranberry Pie by Anderson and Grant |

Apple-Cranberry Slab Pie by Inspired by Charm | Apple Donuts by A Burst of Beautiful 

Easy Apple Dumplings by Craftberry Bush | Apple Crisp by House 214 Design |

Apple Cider Scones by Everyday Occasions | Apple Fritter Skillet Bake by Nest of Posies |

Rustic Apple Tarte Tatin by Maison de Pax

Paleo Apple Crisp by Nesting with Grace | Crock Pot Applesauce by My Sweet Savannah |

Gluten Free Apple Crisp by City Farmhouse |

Baked Breakfast Apples with Oatmeal by French Country Cottage |

Apple Blossom with Salted Caramel Sauce by Nina Hendrick Design

No Churn Apple Pie Ice Cream by Boxwood Avenue | Bird's Nest Apple Pie by Zevy Joy |

Apple Upside Down Spice Cake by Love Grows Wild

Fresh Peaches with Sugared Scones | And... My New Store Coming Soon!

For last weekend's brunch I wanted to serve a dessert that was early day appropriate.  I thought about strawberry shortcake, but the local strawberry season has faded and I'm not a huge fan of shortcakes... but I do love scones (no surprise, right?).  And what about peaches?   Are peach shortcakes a thing?  

You'll notice in the photos that I've switched from using the silpat baking liner to pre-cut sheets of parchment paper.  We used them at the bakery I worked at in college.  I'm crazy about them - no cleaning and non-stick.  They are so nice to have around for packaging, too - work great for wrapping up loafs of banana bread.  I love them so much that they are going to be one of the items I am going to stock in my new... store!

That's right.  I've been working on developing an online shop (Update! Now available, here!) to be part of the blog that will contain all of my favorite things and things that I always get inquiries about.  I'll carry a variety of "everyday essentials" (like the parchment liners, hemstitch napkins, linen tea towels, candles, kraft cookie/cupcake boxes, etc.), mailable gifts and special seasonal items as well (like cozy throws and pillows in the Fall, and goodies gift packaging for the Holidays).  I'm also designing some custom products that I will carry, too.  I'd love your input on what you'd like to see in my store! 

Back to the scones : 

To make the simple scone a little more special, I added almond extract and crunchy sanding sugar.  The sugar gives great texture and crunch to the fluffy and moist scone.  To put it over the edge, I topped it with vanilla bean whipped cream. 

I can't tell you how good this is.  Silly good and very, very simple.  I think this is what shortcake is actually supposed to taste like!  I highly recommend baking them just before serving (they only take 10-12 minutes) so they are hot and fresh with the cold peaches and whipped cream - or ice cream.



Fresh Peaches with
Sugared Scones
and Vanilla Bean Whipped Cream

makes 12 small scones

2 cups plus 1/4 cup all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon sea salt
12 tablespoons cold unsalted butter, diced
2 extra-large eggs, lightly beaten
1/2 cup cold heavy cream
1 teaspoon of vanilla
...
egg yolk
course sanding sugar
....
1 cup of heavy cream
2 tablespoons of sugar
1 teaspoon of vanilla bean paste (or vanilla extract)
....
fresh peaches
sugar
lemon juice

In a mixer, combine flour, sugar, baking powder and salt using the paddle attachment.  Cut the cold butter into 1/2 inch pieces.  Add the butter to the dry ingredients and mix on low until the butter is mixed in and is the size of peas.  In a separate bowl, mix together eggs, whipping cream and vanilla with a fork.  Turn the mixer on low and slowly add the cream and egg mixture.  Turn off the mixer once added.

Turn the dough out onto the floured surface.  Divide into 2.  Add some flour onto the top of the dough, then pat it out into a 2 disks - about 6 inches in diameter.  Cut the disks into 6 pieces like a pie.

Separate the pieces and put them on a parchment lined baking sheet.  Brush on a little bit of a beaten egg yolk, then top with sanding sugar.

Bake at 400 degrees for 10-12 minutes.   

They are non-stick, too.  Perfect for cookies and scones, of course. 
 

Whip heavy cream with sugar and vanilla bean paste until fluffy - about 3-4 minutes.

Peel and slice peaches, then toss with lemon juice and sugar.  Serve scones sliced, topped with peaches and whipped cream.



Back to the store :

I'd love your help as I make final selections for the store.  What items do I often feature in my photos that you'd love to buy?  What sort of things would you like to see me carry?


If you want to pre-order the parchment paper sheets, just leave me a comment and I'll set some aside for you.  I'm thinking they will run about $12 for 200 sheets (that should be a year supply!).  What do you think?  Is that reasonable?  I'm verrrry open to feedback, so please, fire away!

Update : Visit my online store, here!