I’ve always thought of scones as a treat you eat in fancy tearooms. Reserved for ladies drinking tea on “special” occasions, like a girls day out or a friend’s birthday celebration! I never seriously considered making them myself. Are you kidding? They’d be way too difficult for me to make. I was convinced I’d fail to make them light and tasty. Who wants to eat a dry and tasteless scone? So, I have never even tried!
I told you that I’ve been pouring over Brunch recipes trying to decide what to serve at the Brunch that I’m hosting next weekend. I’m still not absolutely decided on the menu, but I’m going to try out this scone recipe from Taste of Home recipes online. It really doesn’t look that hard! I watched some videos on making scones and lemon curd, too. I’m a visual learner, so watching someone go through the steps helps me. The lemon curd also looks easy. A plus: it keeps well in the fridge for up to a week! So, I’m going to try it. I think we need to be brave in the kitchen–right?
Recipe for Lemon Scones
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup cold butter
- 1/2 cup buttermilk (I use Buttermilk powder)
- 1-1/2 tsp grated lemon peel
- Additional sugar
- In a medium bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles fine crumbs. Add buttermilk and lemon peel, stirring just until mixed.
- Turn onto a floured surface; knead gently six times. Shape into a ball. On a greased baking sheet, pat dough into a circle about 1/2 inches thick and 8-1/2 inches in diameter. (You can also pat the dough still on the floured counter–it doesn’t have to be perfect–just “eyeball it.” Using a sharp knife, cut wedges in the dough, being careful not to cut all the way through. (In the video I watched, she did cut all the way through, and then placed the individual scones on a parchment-paper-lined baking sheet. I kind of like this, for serving purposes, but either way will work.) Sprinkle with sugar. Bake at 350 degrees for 20-25 minutes or until edges are lightly browned.
Serve with lemon curd (recipe below)!
Nutrition Facts: 1 serving (1 each) equals 198 calories, 10 g fat (6 g saturated fat), 26 mg cholesterol, 324 mg sodium, 25 g carbohydrate, 1 g fiber, 3 g protein.
|Photo and recipe from Taste of Home|
Recipe for Lemon Curd
Serves: 13 (about 1-2/3 cups)
- 3 eggs
- 1 cup sugar
- 1/2 cup lemon juice (about 2 lemons)
- 1/4 cup butter, cubed
- 1 Tbsp grated lemon peel
- In a small heavy saucepan over medium heat, whisk the eggs, sugar and lemon juice until blended. Add butter and lemon peel; cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon. Transfer to a small bowl; cool for 10 minutes. Cover and refrigerate until chilled.
In Tearooms, they often serve scones with lemon curd and clotted cream. Many stores now sell this cream, but if you don’t find it, you can also use whipped cream. Oh, yum! My mouth is watering already.
These recipes would be a great “hospitality helper”–opening the door for you to visit someone and show them the love of Christ. They’d also make fun recipes to try for your blossoming young baker in the family. So, let’s try them this week, ok? (Or maybe you’re already a pro, in which case, please give me your pointers!)
Then let’s bless someone: Grandma and Grandpa, a neighbor, an older person in assisted living or a nursing home, or a friend to have over for tea–what a blessing that would be! And let’s not forget our own husband and kids. (Maybe your hubby likes breakfast in bed?) Whoever we bless, they’ll feel very loved, I’m sure.
Thanks for reading Faith’s Firm Foundation!