Fire up your ovens, and get ready to make lemon scones… posting date is December 17!
Sour Lemon Scones
Author: Matt Lewis & Renato Poliafito
Yield: 12 scones
- 4 cups all-purpose flour
- 1⁄2 cup sugar
- 1 tablespoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon kosher salt
- 1⁄2 teaspoon ginger
- 1 1⁄2 cups (3 sticks) unsalted butter, cubed and cold
- 1 large egg
- 1 cup buttermilk
- 1⁄4 cup grated lemon zest (from about 3 lemons)
- 1⁄2 cup diced candied lemon peel, optional (see book for recipe)
- 2 tablespoons raw sugar
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, and ginger. Whisk until combined.
- Add the butter. Use your fingertips to rub the butter into the flour until the butter is pea-sized.
- In a separate bowl, whisk together the egg, 3⁄4 cup of the buttermilk, and the lemon zest. Slowly pour the wet ingredients into the dry ingredients, and then gently knead the dough with your hands until the dough starts to come together. If using, add the candied lemon peel and knead to incorporate. Move the dough to a lightly floured surface. Use your hands to shape the dough into two discs (about 1 1⁄2 inches in height). Do not overwork the dough.
- Cut each disk into 6 wedges. Place the wedges onto the prepared baking sheet. Brush each scone with the remaining buttermilk and sprinkle with raw sugar. Bake in the center of the oven for about 25 to 30 minutes (rotating the baking sheet halfway through the baking time) or until the scones are golden brown.
- Transfer the scones to a cooling rack; they can be served slightly warm or completely cooled.
How to store: Scones can be stored in an airtight container for up to 2 days.