These Lemon-Almond Scones are perfect for your upcoming spring and summer teas.
- 2 cups all-purpose flour
- ⅓ cup plus 1 teaspoon sugar, divided
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon fresh lemon zest
- 4 tablespoons cold salted butter, cut into pieces
- ⅓ cup chopped toasted almonds
- 1 cup plus 3 tablespoons cold heavy whipping cream, divided
- ½ teaspoon lemon extract
- Garnish: sliced almonds
- 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.
- ¼ cup water
- ¼ cup sugar
- 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.
From TeaTime March/April 2010