The week was rather unkind around here; if the unseasonably cold weather wasn’t a hard enough pill to swallow, I went and sustained an ankle injury (my suspicion is that it’s the peroneal tendon) over the weekend.
Not being able to get out and run – the ultimate escape and, more importantly, a powerful anti-depressant for me – has been more than a little irksome; it has effectively trashed my plans to run a 10K next month. I’m hoping that the ankle will be healed enough so that I will, at least, be able to run the 5K. Fingers crossed.
Despite the bad luck, things are looking up and the coming week promises to be better. The temps are slowly climbing, the swelling in the ankle has gone down, and… my birthday is just around the corner, meaning there will be cake! Ah yes, what would life be like without cake? I shudder to think!
But I’m getting a little ahead of myself. First, let me share this week’s recipe…
In all fairness, this is more a [rave] review of another’s recipe, as I have not changed a single thing from the original. So if you try these, please give credit where it’s due and leave a comment at Tammy’s Recipes. And while you’re there, be sure to take the time to check out some of her other recipes, she’s got quite the collection :)
Anywho, these were the very first scones I had ever tried and, after having made roughly half a dozen different varieties since then, are easily the most buttery and flakiest of the bunch! With a sweet, yet slightly tangy flavour, they are the perfect springtime breakfast! Seriously, if you love all things lemony, you owe it to yourself to try these, you will not be sorry!INGREDIENTS:
2 cups flour
1/4 cup sugar
1/8 tsp. salt
1 ½ tsp. baking powder
1/2 cup cold butter, cubed
Zest of 1 lemon
2 Tsp. lemon juice
1/2 cup whipping (heavy) cream
For the Glaze:
3/4 cup icing sugar
1 to 1½ Tbs. lemon juice
A few drops of natural yellow food colour (optional)
Preheat oven to 350°F and set the rack to the upper third. In a medium bowl, whisk together flour, sugar, salt, and baking powder. Using a pastry blender, cut the butter in until mixture resembles course crumbs - don’t be afraid to leave a few pea-sized pieces. In a separate bowl, whisk together 2 tsp. lemon juice, lemon zest, cream and the egg. Add the egg mixture into the dry ingredients, mixing just until moistened. Turn dough onto a lightly floured surface, knead 6 to 8 times, folding dough over to create layers. Gently press dough into a circle, about 1-inch thick. Cut into 8 wedges. Place scones a few inches apart on an ungreased baking sheet. Bake 20 to 25 minutes, or until edges are lightly browned. Watch the bottoms, they can burn quickly! Remove from oven to a wire rack to cool. Prepare the glaze by mixing together the icing sugar, food colouring (if desired) and enough lemon juice to make a thin glaze, approximately 1 to 1 ½ tbs. Stir until smooth. Drizzle or brush glaze over the scones while they are still warm.