Sweet Lemon Scones

Sweet Lemon Scones

 

2  Cups  Flour

1  teaspoon  Salt

1/4  Cup  Sugar

1  Tablespoon  Baking Powder

3-1/2  Tablespoons  Butter

1  Cup  Lemon Yogurt

2  Eggs, separated

1  teaspoon  finely minced Lemon Zest

Heavy Cream, as needed, about 3 Tablespoons

 

Raw Sugar, if desired, for sprinkling

 

Powdered Sugar

Milk

Lemon Juice

 

Devonshire Cream or Lemon Curd, for serving

 

Preheat oven to 425*.

Mix dry ingredients together.  Using a  pastry blender, cut Butter into Flour mixture until it resembles coarse crumbs.  Place in refrigerator.

In a small bowl, stir together Lemon Yogurt, Egg Yolks, and Lemon Zest.  Gently fold into Flour mixture, stirring lightly with a fork.  Add Heavy Cream, 1 Tablespoon at a time, until dough begins to clump together.

Gather dough on a lightly floured surface and knead 3 to 4 times or until the dough holds together.

Pat dough into a rectangle 3/4-inch thick; cut as desired into 1-1/2 to 2-inch triangles or with a cookie cutter.  Place scones on parchment paper on baking sheet and brush with beaten Egg White and sprinkle with Raw Sugar, if desired.

Bake at 425* until a light golden brown, about 9-10 minutes.  Transfer to cooling rack.

 

When cooled, glaze with a mixture of Powdered Sugar, Milk, and a wee squeeze of Lemon Juice.  Serve with Devonshire Cream or Lemon Curd (or both!).  Makes about 16 scones.

 

 

"the grace of our Lord was exceedingly abundant

with faith and love which is in Christ Jesus.

This is a faithful saying,

and worthy of all acceptance,

that Jesus Christ came into the world to save sinners..."

1 Timothy 1:14 & 15

 

 

 

 

Last Saturday I had the pleasure of baking a triple-batch of these Scones for a friend who was hosting a Bridal Shower.  As you can tell, I had fun playing around with my camera, too!  To make it easier in the morning, I prepped the Flour Mixture and the Yogurt Mixture the night before.  In the morning all I had to do was stir it together, cut, and bake.  Very simple! 

 

I don't remember where I first came across this recipe, so I can't give the proper credit where it is due.  I can tell you that I didn't create the recipe myself.