Lemon Almond Scones Food

LEMON-ALMOND SCONES

Steps:

• Preheat oven to 350°.
• Line a rimmed baking sheet with parchment paper. Set aside.
• In a large bowl, combine flour, ⅓ cup sugar, baking powder, salt, and lemon zest, whisking well. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs. Add chopped almonds, stirring to combine. Set aside.
• In a liquid-measuring cup, combine 1 cup plus 2 tablespoons cream and lemon extract, stirring to blend. Add to flour mixture, stirring until mixture comes together. (If dough seems dry, add more cream, 1 tablespoon at a time, until dough is uniformly moist.) Working gently, bring mixture together with hands until a dough forms.
• Turn out dough onto a lightly floured surface. Knead gently 4 to 5 times. Using a rolling pin, roll out dough to a ½-inch thickness. Using a 2¾-inch flower-shaped cutter, cut 13 scones from dough. Place scones 2 inches apart on prepared pan. Brush scones with remaining 1 tablespoon cream. Sprinkle remaining 1 teaspoon sugar evenly over scones.
• Garnish the center of each scone with a few sliced almonds, if desired.
• Bake until edges of scones are golden brown and a wooden pick inserted in the centers comes out clean, 18 to 20 minutes.
• Serve warm or at room temperature.
• In a small saucepan, combine sugar and water, whisking well. Cook over medium-high heat until sugar melts, 3 to 5 minutes. Remove from heat, and set aside to cool completely.
• Use immediately, or store in an airtight container in the refrigerator until needed.

LEMON SCONES

Steps:

• In a medium bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles fine crumbs. Add buttermilk and lemon zest, stirring just until mixed. , Turn onto a floured surface; knead gently six times. Shape into a ball. On a greased baking sheet, pat dough into a circle about 1/2 in thick and 8-1/2 in. in diameter. Using a sharp knife, cut wedges in the dough, being careful not to cut all the way through. Sprinkle with sugar. Bake at 350° for 20-25 minutes or until edges are lightly browned.

LEMON PECAN SCONES

Steps:

• Preheat oven to 425.
• Combine the flour, sugar, baking powder, and salt in a bowl.
• Add the lemon zest and pecans.
• In a measuring cut,stir together heavy cream and lemon extract.
• Stir into dry ingredients until dough holds together in a rough mass.
• Do not overmix.
• The dough will be sticky.
• Lightly flour a board and transfer the dough to it.
• Knead the dough 8 or 9 times.
• Pat into two circles about 6 inches round.
• Brush melted butter over the top and side of the circle of dough and sprinkle the sugar on top.
• Cut each circle into 6 wedges and place pieces on an ungreased baking sheet, allowing about an inch between pieces.
• Bake at 375° for 15-20 minutes or until golden brown.

LEMON GINGER SCONES

Steps:

• Preheat oven to 400 degrees F (200 degrees C) and place rack in middle of oven. Line a cookie sheet with parchment paper.
• In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Stir in the chopped crystallized ginger and lemon zest. Add the buttermilk to the flour mixture and stir just until the dough comes together. Do not over mix the dough.
• Transfer to a lightly floured surface and knead dough gently four or five times and then pat the dough into a circle that is about 7 inches (18 cm) round and about 11/2 inches (3.75 cm) thick. Cut this circle in half, then cut each half into 3 or 4 pie-shaped wedges (triangles). Place the scones on the baking sheet. Make an egg wash of one well-beaten egg mixed with 1 tablespoon milk and brush the tops of the scones with this mixture.
• Bake for about 20 to 25 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Remove from oven and then turn your broiler on high. Sift confectioners (powdered or icing) sugar heavily over the tops of the scones and place them under the broiler. Broil for just a few seconds, turning the pan as necessary, until the sugar has melted and turns golden brown. Make sure to watch the scones carefully as the sugar will burn very quickly. Transfer to a wire rack to cool.