ROOTS & WINGS

15. Lemon Breakfast Scones

As most of you know by now I'm on a "hi-carb" diet with eating my carbs in the first half of the day up until 2 PM, when the body needs them most. In the second half of the day the body doesn't use / process carbs so well (which facilitates getting overweight).

But enough nerding!

You may think by now, too, that I'm a lemon nut (no pun intended)... and you're absolutely right! And I'm a muffin and scones nut, too, as you can throw everything (fruit, vegs, nuts, cheese, meat) into a muffin dough, or work it into a scone dough, and it never gets boring!

You can have them for breakfast, as dessert, or as "cake" with coffee in the afternoon (or for a classic tea time if you fancy that).

As the scones themselves taste a bit plain, adding some lemon zest and juice to the dough works miracles. Crumbly butter dough with just a little fresh zing!

What's not to like?

Even my novel series' / shorts' MMC Vince Romano's Scottish mum, Shona, had to admit that it's not a culinary death sin anymore to "pimp" the classic dish a bit, and has given her "absolution".

Okay, enough babble! I dunno about you, but I want a bloody lemon scone NOW!

So off to the kitchen, dudes!




Serves: 10 Recipe; 16 Me.

Prep Time: 1-1.5 hrs

Degree of Difficulty: Easy



WE NEED


1 lemon
150 gr / 5.25 oz. buttermilk
1 egg
120 gr / 4.25 oz. butter
500 gr / 2 cups 1 tbsp flour Spelt here as some mineral nutrients of the spelt plant are left = healthier
4 tsp = 16 gr = 1 pck baking powder
1 tbsp sugar USE-UP! 50/50 cane / vanilla sugar
1 pinch salt
100 gr / 3.5 oz. icing sugar




WE DO


PREP:

A) Cube the butter and chill it in the fridge.

B) Zest + press out the lemon, and keep zest + juice separate. When the lemon is NOT organic, wash hot to remove pesticides from the skin

C) Mix flour, baking powder, sugar + salt in a large bowl.

D) Line 1-2 baking sheet(s) with baking paper.



1. Whisk together egg + buttermilk.


2. Add butter + lemon zest to the flour mix and rub them into the mix with your fingertips until you have a crumbly mass. HERE, different than in the recipe I mixed in most of the lemon juice – tsp by tsp! – to add more taste. I kept 1 tbsp for the icing, though.{e:


3. Preheat the oven to 190°C / 375°F top-/bottom heat OR 170°C / 340°F fan/convection


4. Add the egg milk to the crumble, and stir it with a tablespoon until it only just sticks, then finish kneading it by hand. So you better feel when it's ready to use as when over-kneaded... texture suffers


4. Flour a working surface and press the dough about 3 cm / 1+ in flat. With a cookie cutter / small glass, cut out 6 cm / 2 1/3 in circles and set them onto the baking sheet(s) with some space between them. As they rise in the oven.


5. Bake the scones in the middle of the oven for 15 minutes OR until they're golden brown. Since every oven's different this can take longer / shorter


6. For the icing, whisk together 1 tbsp lemon juice with the icing sugar. 1 tbsp was too little so I added about 1/4 oz. buttermilk


7. Remove the scones from the oven and lift them onto a cake rack. I used 2 forks for that. Brush them with the icing while they're still warm, and let them cool off.



Guten Hunger.