LEMON CREAM SCONES
As a quick way to warm everyone up, I make these lemony scones to go with a pot of hot tea. Sometimes I like to add dried cherries to the batter, to jazz it up a little.-Angela Matz, West Allis, Wisconsin
Provided by Taste of Home
Time 35m
Yield 8 scones.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. In a large bowl, whisk flour, 1/3 cup sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk 3/4 cup cream, eggs and lemon extract until blended; stir into crumb mixture just until moistened., Turn onto a lightly floured surface; knead gently 10 times. Pat dough into an 8-in. circle. Cut into eight wedges., Place wedges on a greased baking sheet. Mix cinnamon and remaining sugar. Brush tops with remaining cream; sprinkle with cinnamon-sugar. Bake 20-25 minutes or until golden brown. Serve warm.
Nutrition Facts :
LEMON STREUSEL MUFFINS
Very delectible muffins with a lemony taste and a wonderful streusel to give it a slight sweet taste atop. Wonderful with your morning or mid-morning or anytime coffe or tea. And when no one's looking ...a snack!
Provided by glitter
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 400*.
- Grease or paper line medium sized muffin cups or mini- cups.
- In a small bowl, combine flour, baking powder, baking soda, sugar, and salt.
- Mix well.
- In a large bowl, combine yogurt, oil, lemon zest and the eggs.
- mix well.
- Add dry ingredients but stir only until it is moistened.
- Gently fold in the fruit.
- Fill prepared muffin tin three-fourths full with batter.
- Topping: Combine sugar,flour and butter and mix until crumbly.
- Sprinkle this over the batter.
- Bake for 12 to 13 min.
- for mini muffins and 20 min.
- for medium sized muffins.
- Cool for 5 min.
- then remove them from their pans (12 muffins or 24 mini) Variation for the muffins: eliminate the fruit and add 14 c.
- popy seeds or 1 c.
- finely chopped pecans.
STREUSEL SCONES
You can now have your scones and coffee cake in one! I made these this morning and they certainly deserve to be show cased here. Since you use buttermilk in this recipe it isn't too fatty, so will not make you feel all that guilty!
Provided by Marz7215
Categories Scones
Time 25m
Yield 16 scone wedges, 16 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F.
- Combine the first five ingredients in a medium sized bowl. Add the butter and cut into the flour mixture with a pastry blender to make coarse meal.
- In another bowl, combine the buttermilk and water. Add the wet ingredients to the dry ingredients and mix together gently, just until blended.
- Turn the dough onto a floured surface, knead a few times, and divide into two equal sized balls. Pat each ball into a 6 inch circle, slightly mounded, and place on ungreased baking sheet.
- In a small bowl mix together the topping ingredients until crumbly. Spread the topping over the top of the two 6 inch circles and gently pat inches.
- With a floured knife, cut each 6-inch circle into 8 wedges, wiggling the knife slightly to separate the wedges from each other. When the scones are baked you will be able to easily pull them apart. The sides will be straight and soft.
- Bake 15 minutes or until golden brown.
Nutrition Facts : Calories 123.8, Fat 3.9, SaturatedFat 2.4, Cholesterol 9.8, Sodium 136.8, Carbohydrate 20.2, Fiber 0.6, Sugar 6.9, Protein 2.2
LEMON SCONES
Make and share this Lemon Scones recipe from Food.com.
Provided by Chef Kate
Categories Scones
Time 30m
Yield 12 large scones
Number Of Ingredients 8
Steps:
- Preheat oven to 375 °F.
- Place all dry ingredients in a mixing bowl, or in the bowl of an electric mixer fitted with the paddle attachment.
- Cut butter into dry ingredients until it resembles coarse meal.
- Stir together ¾ cup cream and vanilla and add to dough.
- Mix just until dough comes together.
- Turn dough onto a lightly floured surface. Roll dough twice to an inch thick, each time folding in half (this is the secret to a flaky scone).
- Roll dough to ¾-1 inch thick and cut desired shapes.
- Place on a greased or parchment-lined baking sheet and brush with remaining cream.
- Bake for 15 to 18 minutes, until tops are nicely browned.
LEMON STREUSEL BARS
These unique lemon bars have a creamy filling made with condensed milk, sandwiched between a sweet, crumbly streusel. The recipe is from a Pampered Chef cookbook created especially for their stoneware collection. If you don't have a stoneware baking dish of the correct size, I'm sure a regular pan would be just fine. The bars might require less baking time, though.
Provided by A Messy Cook
Categories Bar Cookie
Time 50m
Yield 16 bars
Number Of Ingredients 7
Steps:
- Combine filling ingredients until fully blended.
- Blend butter and brown sugar together, add flour and oats, and mix with pastry blender until mixture resembles coarse crumbs.
- Reserve 2 cups streusel and press remaining streusel onto bottom of sprayed 9-inch baking pan.
- Spread filling over crust, sprinkle with reserved streusel, and pat streusel gently into filling.
- Bake 30-35 minutes at 350° or until light golden brown, and cool completely before cutting into bars.
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