These light lemony scones were the perfect thing to slather some homemade lemon curd on. Lemon curd and scones are both things that I was really introduced to by my Aunt in Virginia – she’d often make scones for breakfast and besides the basic butter and jams, would usually have lemon curd available as a topping too. I was quickly hooked. Add a cup of coffee into the mix, and I’m a happy girl. 🙂
So this breakfast made me think of you, Aunt Linda, and the wonderful time spent in your home. Hopefully I can get some Texans hooked on these delicious foods too!
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, cut into pieces
1/2 cup buttermilk
2 tsp lemon zest
Yield: 8 scones
Preheat the oven to 350 degrees F. In a medium bowl, combine the flour, sugar, baking powder, baking soda and salt. Add the butter and mix until the mixture resembles fine crumbs. Add buttermilk and lemon zest, stirring just until mixed. Put the dough onto a floured surface (it will be a bit sticky!) and knead gently six times. Shape the dough into a ball. Pat the dough into a circle about 8 inches in diameter. Using a sharp knife or pizza cutter, cut the dough into 8 wedges. Place the wedges into a scone pan or onto a lined baking sheet. Bake for 20-25 minutes or until the edges are lightly browned.
Source: Slightly adapted from All Recipes