These flaky, buttery scones are delicious enough for a fancy afternoon tea, but wholesome enough to serve for breakfast. And guess what -- they are even easier to make than muffins! Dress them up with whipped cream and jam, or make them healthier with lemon yogurt and fresh berries.
- 1 1/2 cups Hodgson Mill All Purpose White Flour
- 1/3 cup Hodgson Mill Whole Wheat Flour
- 1/3 cup granulated sugar
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/2 tsp. ground cinnamon
- 1 Tbsp. lemon zest
- 6 Tbsp. unsalted butter, very cold and cut into small chunks
- 1/2 cup heavy cream
- 1/4 cup milk
- 1 Tbsp. fresh lemon juice
- 1 tsp. lemon extract
- 1/2 tsp. vanilla extract
- extra cream and sugar, to glaze the top
- 1/2 cup plain yogurt
- 1 Tbsp. lemon curd
- 6 fresh strawberries, sliced
To make scones: in a large mixing bowl, mix together the flours, sugar, baking soda, salt, cinnamon and lemon zest. Cut the butter into small chunks and add to the flour mixture. Quickly cut the butter into the flour mixture with a pastry blender or fork until it becomes crumbly and it is in small pea-sized pieces. Refrigerate the mixture if the butter becomes soft or if there is a delay in continuing with the following steps. It’s very important to keep the butter cold.
In a small bowl, combine the cream, milk, lemon juice, lemon extract and vanilla extract. Make a well in the center of the dry ingredients and pour in the liquid ingredients. Stir everything together until just combined. Turn the dough onto a lightly floured parchment-lined baking sheet and knead with your hands three or four times until it all comes together into one mass. Lightly press the dough into a 9-inch circle; using moistened finger tips to prevent sticking. Using a sharp knife, cut the dough into 8 sections; the cuts can go all the way through. Dip the knife blade in flour if it becomes sticky.
Brush the top of the dough with cream and sprinkle it with several large pinches of sugar. Bake in a 400°F oven for 25 minutes or until deep golden brown. Remove scones from the oven and cut the wedges apart at the existing score marks. Serve immediately with lemon yogurt and sliced strawberries. Scones are best eaten within an hour of baking, but can be cooled and kept in an airtight container for up to one day.
To make Lemon Yogurt: In a small bowl, combine the yogurt and lemon curd. Stir until well mixed. Serve with Whole Wheat Lemon Cream Scones. Refrigerate any leftovers.
Makes 8 scones
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