Makes 8 large scones
This recipe is a variation of the currant scones I used to sell at my bakery. They taste great as is, but you can fancy them up by adding currants and/or sprinkling coarse sugar on the tops.
You can also make 12 smaller scones; just pat the dough into two circles instead of one and decrease the baking time. If you can't find Meyer lemons, these scones are still very nice when made with regular old lemons. As always, I urge you to seek out local and organic ingredients. They really do make a difference.
You can also make 12 smaller scones; just pat the dough into two circles instead of one and decrease the baking time. If you can't find Meyer lemons, these scones are still very nice when made with regular old lemons. As always, I urge you to seek out local and organic ingredients. They really do make a difference.
3½ to 3¾ cups organic all-purpose flour
1/2 cup granulated sugar
1 Tablespoon + 1 teaspoon baking powder (make sure it's fresh!)
1/2 teaspoon baking soda
1 teaspoon salt
2 teaspoons (or more) finely chopped or grated Meyer lemon or regular lemon zest, rubbed with a little sugar to bring out the flavor
1/2 cup (1 stick/4 ounces) organic butter, chilled & cut into small pieces
1/2 cup Meyer lemon juice (from about 2 Meyer lemons) or regular lemon juice
1/2 cup organic milk, preferably whole
2 Tablespoons yogurt (homemade yogurt is delicious and easy to make)
2 large farm fresh eggs
1/2 teaspoon pure vanilla extract
Optional egg glaze:
1 egg and 2 Tablespoons milk, beaten well with a fork
Coarse sugar, such as turbinado, for sprinkling on top
Optional addition:
3/4 cup currants or organic raisins
Heat the oven to 400°.
In a large bowl, combine 3½ cups of the flour, the sugar, baking powder, baking soda, salt, and Meyer lemon zest. Using a fork, pastry blender, or your fingers, cut the butter into the flour mixture until it forms coarse crumbles with some larger pea-sized chunks. Add the currants or raisins if using and toss gently until combined.
In a small bowl or large measuring cup, combine the Meyer lemon juice, milk, yogurt, eggs, and vanilla and beat with a fork until blended.
Gently fold the milk mixture into the dry ingredients, mixing lightly with a rubber spatula just until blended. Add up to 1/4 cup additional flour if it's too sticky to work with.
On a floured surface, gently pat the dough into a 1-inch thick circle (about 9 inches in diameter). With a sharp knife (I use a large serrated knife dipped in flour), cut the circle into 8 wedges and place them on a heavy duty baking sheet lined with unbleached parchment paper.
Use a pastry brush to cover the tops and sices of the scones with the egg glaze if desired, sprinkle with coarse sugar if desired, and bake until golden brown, about 20 to 25 minutes.
Cool the scones on a wire rack. Serve warm, or cool completely and store in an airtight container or freeze. Defrost at room temperature, or put frozen scones directly in the oven to reheat. I heat them in my convection toaster oven, wrapped in foil for the first several minutes so they don't get too brown on the outside, and then unwrapped so they crisp up nicely.
Recipe source: FarmgirlFare.com
Recipe © 2011 FarmgirlFare.com
