March 14, 2010

Lemon Scones

After the diet-breaking chocolate peanut butter cake I decided I wanted to make something lighter. Also, it's Sunday evening and (as every Sunday) I am already getting organized for the week. My first thought goes, of course, to Wally's breakfast. Wally does not usually have breakfast and being Italian for me this is a sort of heresy. However, I discovered that he does like having scones because he can carry them with him and have them on the train on his way to work. So lately I got into making scones on Sundays. I had never made scones in my life until probably a month ago. I don't have a "grandma" recipe for scones because we do not make them in Italy so it took me a long time on the internet to find out a bunch of recipes that entice me. I found several recipes that I want to try so there might be many scones posting in the coming Sundays.

This time because I had a lot of lemons at home that I was craving for using but also because there is no egg in the dough. Working with children I have started to pay more attention to recipes that can accomodate their food allergies. There are a couple of kids at school that are allergic to egss, so I figured this would be a wonderful recipe to make with them. I will try it soon at school. In the meantime, I did them for us and, as I wished, they turned out very fresh and light. So, any time you want something light to indulge yourself at breakfast, these scones are a great choice.


2 cups all-purpose flour (I used bread flour for these scones)
1/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup cold butter or margarine
1/2 cup milk
juice of 1/2 lemon
1 1/2 teaspoons grated lemon peel
Additional sugar 

In a medium bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles fine crumbs. Add milk, lemon juice and lemon peel, stirring just until mixed. Turn onto a floured surface; knead gently a few times and shape into a ball.

On a greased baking sheet, pat dough into a circle about 1/2" thick and 8-1/2" 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 degrees F for 20-25 minutes or until edges are lightly browned.

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