Posts Tagged 'breakfast'

Favorite Shots: What Mornings Are Made Of

what mornings are made of

 

Obviously,

L

I Got It Right: Perfect Lemon Scones

I have made these scones four times, I think. For me, that is a lot. Partly because I have only lived 21 years, and partly because I try not to repeat recipes unless they are really good. I think that maybe I inherited this from my parents. Their DVD collection is pretty small relative to some people’s because they only invest in a DVD unless it was so good that they will watch it a hundred times. Anyway.

I would make these scones a hundred times. They are nice and rich, but not too dense, and they have a great lemon flavor. Perfect scone. Basically, there is no new baking recipe under the sun, but I was trying to be unique and different so I added a bit of ground ginger to the glaze and chopped up some candied ginger for a garnish.

Just a thought: I’m not above saying that when I make these  in the morning, it makes it easier for everyone I know to forgive their grievances against me, making my life much more pleasant. It could work for you too. You should try it.

:),

Lauren

Lemon Ginger Scones

Adapted from Disney Family Fun…yep

These keep really well; often I will make them at 11:00 at night for a surprise for my family or roommates or whoever, but they can be made a couple of days in advance for sure.

For the scones:
2 cups flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
Finely grated zest of 1 lemon
3 tablespoons cold unsalted butter, cut into 1/4-inch pieces
1 cup heavy or whipping cream, plus a little for brushing
1 egg yolk, beaten slightly
1/2 teaspoon vanilla extract
Heat the oven to 400°. Grease a large, heavy baking sheet (preferably not a dark one), and set it aside. I’ve overbaked the bottoms in the past. Parchment paper might be good here.
Sift the flour, sugar, baking powder, and salt into a large mixing bowl. Add the lemon zest and toss the mixture with your hands.Using your fingertips, rub the butter into the dry ingredients until the mixture resembles fine crumbs.
Make a well in the center of the dry ingredients. Pour in the cream, the yolk, and the vanilla extract and use a fork to blend the liquids within the well. Then use a wooden spoon to combine all the ingredients, just until the dough holds together.
Scrape the dough onto a flour-dusted surface and then, using floured hands, knead it gently three or four times to form a ball. Flatten the ball into a disk about 3/4-inch thick, then cut it as you would a pie into 8 wedges. Transfer the pieces to the baking sheet, leaving at least 1/4 inch between them. Brush the tops lightly with cream.
Bake the scones in the center of the oven until golden brown, about 16 to 18 minutes. Allow them to cool on the sheet for a few minutes and then transfer them to a wire rack.
For the lemon glaze:
1 cup confectioners’ sugar
1 tablespoon fresh lemon juice
1/2 teaspoon lemon extract
1 tablespoon melted butter
2 tablespoons heavy  cream
1 tablespoon ground ginger, or to taste
While the scones continue to cool, make the glaze. Combine all the ingredients in a small mixing bowl and whisk them until the mixture is smooth. If necessary, you can thin the glaze with water (or *ahem* cream), stirring in no more than a 1/2 teaspoon at a time. When the scones have cooled for another 10 minutes, drizzle each one generously with glaze. Makes 8 scones.

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