3.28.2019

lemon scones

Hi Friends!! The weather is warming up here and it's almost time to start opening windows. We have been enjoying evening walks after dinner and even some park hopping. Today marks one month since we moved in to our new home and every day we spend here seems better than the last!

One of my favorite parts about our home is baking in our kitchen. Lots of you requested my lemon scone recipe so here it is! Talk about the yummiest pastry I've ever tasted. I used The Pioneer Woman's basic scone recipe and then added a few of my own twists using fresh lemon zest and lemon essential oil. My recipe is below.


What you'll need

SCONES
+ 3 cups all purpose flour (I used Cup4Cup gluten free flour - available at Target & Whole Foods)
+ 2/3 cup organic cane sugar
+ 5 teaspoons baking powder
+ 1/4 teaspoon salt (I use himalayan pink salt)
+ 2 sticks (1/2 pound) butter, chilled (Our fav is Vital Farms)
+ 1 whole large egg
+ 3/4 cups heavy cream (more if needed)
+ Zest of two lemons
+ Young Living's Lemon Vitality Essential Oil - this is essential to creating the amazing lemon flavor!

GLAZE
+ 3-4 cups powedered sugar, sifted
+ Zest of one lemon
+ Approximately 1/2 cup fresh squeezed lemon juice
+ Young Living's Lemon Vitality Essential Oil

What you'll do

1. Start by pouring heavy cream into a bowl and add the zest of two lemons, plus 8-10 drops Lemon Vitality EO; set aside

2. Sift together flour, sugar, baking powder and salt

3. Cut cold butter into pats and using a pastry blender (or your hands), cut the butter into the flour until the mixture resembles crumbs

4. Add an egg in to the lemon cream (from Step 1) and whisk gently

5. Combine lemon cream with flour mixture; stir gently with a fork until it just comes together (do not overmix); if it seems too crumbly, add a splash of heavy cream (I always need to add a little)

6. Turn dough on to a floured surface and lightly press together until it forms a rough rectangle (mixture will be pretty crumbly but should stay together enough to form)

7. Using a rolling pin, roll the rectangle about 1/2 to 3/4 inch thick 

8. Use a knife to trim into a symmetrical rectangle, then cut the rectangle in to 12 symmetrical squares/rectangles. Next, cut each square diaganolly to end up with two small triangles (if you dont get 12 squares, use leftover dough to repeat process)

9. Transfer to a parchment-lined baking sheet and chill in fridge 15-20 minutes

10. Preheat oven to 350 degrees

11. While scones are chilling, time to whip up your glaze! In a bowl, mix lemon zest and lemon juice. Stir in powdered sugar 1 cup at a time. Then add 8-10 drops Lemon Vitality essential oil. If glaze needs to be thinned out, continue to increase lemon juice. I don't measure anything when I make the glaze, I just eyeball it until it is thin enough to easily coat them but flavorful enough without being too sweet.

12. After scones have chilled, bake for 17-18 minutes, removing them from the oven just before they start to turn golden. Transfer to wire rack and let cool completely.

13. Once they've cooled, dip each scone in to the glaze on one side, then the other, to fully coat it. Transfer to parchment paper (I use the parchment I baked them on and flip it over) or wire cooling rack. Allow the glaze to set completely, about an hour. 

14. Store in sealed glass container for 2-4 days. I usually take half my batch and freeze them that night in a freezer bag and then leave the rest out to enjoy! 

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