Lemon Scone

Introduction:

These scones are a snap to make if you have a food processor. Within one minute you have a perfect dough! Don't skip the freezer rest; they won't rise properly if you do. We like to serve them warm with clotted cream and fruit jam, but the glaze makes them sweet enough to enjoy just as they are. We make them quite small at the Tea Bar so people can enjoy a variety of good things to eat that we serve on the Tea Bar Plate, but you can make them much larger at home if you wish.

Ingredients:

Scone:

2-3/4 cups plus 2 Tablespoons unbleached all purpose flour

4 Tablespoons sugar

3/4 teaspoon sea salt
1 Tablespoon baking powder

1/2 cup frozen butter (4 oz/1 stick)
1 Tablespoon lemon zest
Two eggs

1 Tablespoon pure vanilla

1/4 to 1/2 cup milk maximum depending on dryness of atmosphere

Lemon Glaze:

1/2 lemon juiced

2-3 teaspoons lemon zest

Powdered sugar to make a thin glaze.

Directions:

I. Add these ingredients in a food processor

• 2-3/4 cups plus 2 Tablespoons unbleached all purpose flour
• 4 Tablespoons sugar
• 3/4 tsp sea salt
• 1 Tablespoon baking powder

II. Add frozen butter and lemon zest and process until butter is finely grated and incorporated into flour mixture.

III. Add eggs, vanilla, and milk and process until dough is formed 45 seconds to one minute.

IV. Place dough on flat surface and form into circle. Cut circle in half and reform into two rounds.

V. Cut each round into 8 wedges. Place on parchment paper-lined cookie sheet, separated.

VI. Brush tops with milk. Freeze for at least 30 minutes. [Can be frozen for up to three months before baking I have read, but never tried.]

VII. Bake in 420 degree oven 18-20 minutes. With five minutes remaining, turn scones on side to finish baking so bottoms don't burn.

VIII. Remove promptly from parchment onto cooling rack. Immediately brush tops with lemon glaze.