Tuesday, 24 February 2009
On a lemony roll, or should I say scone?
The wonderful goodness of the recent Meyer lemon experiments got me thinking about how I don't actually bake enough purely with lemon. I adore lemons and yet searching through the recipes I've made and posted I think there are only a couple that actually use lemon as the main flavour, and that's just not right.
So when I found us without bread for breakfast on Sunday morning I couldn't resist making something with lemon again. I hunted out the amazing scone recipe that has been handed down from my grandmother, to my mother and now to me, and decided that the light texture and wonderfully quick and easy recipe would match perfectly with my desire for lemon and growling impatient stomach.
This time I used a normal lemon, but I think the sharpness was just what I needed as I find things that are too sweet a bit much in the morning. I made a half match which wielded four triangular scones (rolling and using round cutters was just too much), perfect with coffee for Sunday breakfast. We were having brunch as it happened so these scones were added to other things, and so got a dash of maple syrup across them. Oh yes, do that, it's lovely.
These are some seriously delicious scones, so be warned you might scoff them all in one sitting without noticing. I'm so glad I only made four. Oh, and they really don't keep well so you just have to eat whatever you've made in one day. I wish I could lie and say that's a shame, but it really isn't!
Lemon Scones - makes four (but can easily be doubled or tripled for more)
4 oz self-raising flour
3/4 oz caster sugar
1 oz butter
1 tsp cream of tartar
1/2 tsp baking soda
zest of two small lemons, or to taste (I like mine pretty lemony)
Preheat the oven to 230C and line a baking sheet with parchment or silicone
Mix all the ingredients together, rubbing the butter into the flour so it becomes like crumbs. Add enough milk to make a dough. Roll out into a rectangle (don't roll too thin as they won't rise much) then cut across the diagonals to make four triangular scones.
Place the scones on the baking sheet and bake for 10-15 minutes (until they are just golden). Serve slightly warm with a tiny drizzle of maple syrup, or opened with lashing of butter and lemon jelly.
See, I told you it was easy!
p.s. I'm a little slow on the uptake, and have only just discovered this wonderful little bit of software that makes your pictures like old school polaroids. I'm totally in love with it and thought this recipe perfectly suited such a quaint picture.