Hi friends! I'm in Fredricksburg right now for a school conference, but I'm super thrilled to have lovely Elizabeth guest posting here today. I adore this girl! Elizabeth blogs over at In the Loop, where she shares recipes, music, and lots of pretty things. She's my soul sister who loves books, Ina, and cheesy jalapeno things as much as I do. And she made you some scones, so... now you adore her too.
Hello there! I'm over the moon that Marie asked me to guest post for her. I'm not going to lie, I was also a little nervous - I have never guest posted before, have a major blog crush on Little Kitchie and also had no idea what I was going to make. I knew I wanted to make something akin to a recipe Marie would post - something elegant, simple, fresh and delicious all at once.
I found exactly what I was looking for in these scones - they're easy to make, taste like spring and would make an excellent debut at your next brunch. The recipe called for roasted strawberries to be placed on top, but I found them absolutely delicious on their own.
Grab your apron, play this album and let's have a spring scone-making session, shall we?
Lemon Cream Scones (adapted from here)
makes 10 scones
2 1/2 cups flour
1/2 cup sugar
1 tablespoon baking powder
finely grated zest of one large lemon
1/2 teaspoon sea salt
6 tablespoons (3/4 stick) cold unsalted butter, cut into small pieces
1 egg yolk
3/4 cup heavy whipping cream
Preheat your oven to 375 degrees.
In a large bowl, whisk the flour, sugar, baking powder, lemon zest and salt for at least 20 seconds, or until lemon zest is scattered throughout.
Using your fingertips, pinch the butter into the flour mixture until most of it is broken down.
In a separate bowl, combine egg, egg yolk, and the whipping cream.
Make a well in the middle of the flour mixture and pour the egg mixture into the well. Carefully incorporate the mixtures together, working from the inside out until it is just combined. Be sure not to overmix.
Gently form the batter into 10 disks and place the scones about 1 inch apart on two lined cookie sheets. Lightly sprinkle with sugar.
Bake for 18-20 minutes, or until light golden. Cool on a wire rack.