Scones always baffle me because they are, in reality, just a strangely shaped biscuit. But coffee shops and restaurants around the country charge exorbitant prices for the little guys…and half the time they aren't even that good!
The truth is that scones are some of the easiest breakfast treats to make from scratch. You probably have most the ingredients in your kitchen, they take only 30-45 minutes to make, and once you get the hang of it you can customize them like crazy.
For this version, I lightened up the scone by using honey instead of sugar and adding some fresh lemon juice and zest to the batter. The end pastry is light, fluffy, buttery, and pretty darn hard to beat in my opinion.
RECIPE: Honey Lemon Scones
This recipe starts like a lot of butter pastries do: by cutting the cold butter into the dry ingredients. Once you have your dry stuff mixed together, just throw in the cold cubed butter and use your fingers to mix the butter into the flour. You could also use a food processor for this, but then you really run the risk of over-mixing.
Also, feel free to toss your lemon zest into the dry ingredients. The lemon zest will make your whole kitchen smell great!
For your wet ingredients, just mix them together in a smaller bowl. Make sure to stir it well so the honey dissolves.
Then go ahead and stir the wet stuff into the dry ingredients! Your batter should be moist, but pretty thick.
To make the scones, scoop the batter out onto a lightly floured surface and dust the top of it with flour as well, which will make it easier to work with. Then press the dough into a round or rectangle shape that's about 3/4 inch thick.
To actually cut the scones you have a lot of options. I go the easy route and just make jumbo scones that are triangle shaped. You could use cookie cutters to make any shape you want though, really.
If you were to bake these like this, they would end up pretty pale, so it's a good idea to brush them with some egg wash which will make them nice and golden brown and also give the crust some crunch.
Just use a brush to lightly coat the top of each scone. You probably won't need all your egg wash.
Optionally, you can also sprinkle some raw sugar on top of each scone. This just gives them a tiny bit of extra sweetness and crunch. I love it, but they would be fine without the raw sugar too.
Bake these scones really hot (450 degrees) for 7-11 minutes depending on the shape and size of your scones. Mine took about 11 minutes but I made jumbo ones.
Let them cool for a bit after they come out of the oven.
These are great by themselves, but you can serve them with butter, jam, or something really rich like Nutella.
The point is that you can make these – they're delicious and fairly easy. There's really no reason to be over-charged for a large biscuit!Nick likes his scones in triangle form so he can play scone football with them. Check out his blog at Macheesmo and his Tablespoon profile.