Happy Easter, friends! I hope you are having a lovely long weekend. We have been plunged into another lockdown after a scant few weeks of freedom but easing into it with Easter long weekend makes the medicine go down a tiny bit more easily. I have been debating what to do with the lemon slices preserved in syrup that I wrote about here and thought that the aromatic and zingy zest would be wonderful in scones.
Ingredients:
2 cups all purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons cold unsalted butter
1/2 heavy cream
1 large egg
1 teaspoon vanilla extract
1 handful of lemon zest, enough to flavour the dough and for a pinch on top of each scone
Instructions:
1) Preheat oven to 350 degrees F.
2) Line a baking tray with a silicone baking mat
3) Mix together the flour, sugar, baking powder, and salt. Add the butter, cutting the butter into the dry ingredients with a fork.
4) Add in the heavy cream, egg and vanilla extract. Add in the lemon zest, reserving enough of the zest to allow for a pinch of zest on top of each scone.
5) Place the dough onto a lightly floured surface and work it into a ball, then flatten the ball into a 7" circle. Cut the dough into 8 equal sized wedges and place them on the silicone baking sheet.
5) Place a pinch of zest on the top of each wedge.
Bake for 20 to 25 minutes or until the tops are lightly browned and the scones are cooked through. Remove from the oven and allow to cool completely.
I love my scones with marmalade as the lemon zest marries well with the citrus flavours of marmalade. Happy Easter baking!
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