These lemon scones got me one of my favorite compliments. A woman I worked with told me that they were the best she'd ever had! When she said they were good, like a light and fluffy lemon biscuit, I knew I had a winner.
The Cheeseboard Cookbook held the recipe I needed and I think they say it best, "The beauty of this recipe is its simplicity. Candied lemon peel and lemon zest provide the sweet and fragrant flavor for this scone."
Ingredients: 1/4 cup minced candied lemon peel * grated lemon zest * 3/4 cup sugar plus 1/4 cup add'l * 3 1/2 cups flour * 1/2 tsp baking soda * 1 Tbsp baking powder * 1/2 tsp salt * 1 cup cold unsalted butter * 3/4 cup heavy cream * 3/4 cup buttermilk
Mix together all of the dry ingredients, reserve 1/4 cup sugar. Add the butter, cut in pieces, and mix for 4 minutes until pieces are the size of peas. Add wet stuff and mix until it all comes together - don't overmix.
Scoop dough balls heaping tablespoon size or slightly larger and place them on a cookie sheet 2 inches apart. Use that extra 1/4 cup of sugar to top the scones before putting them in a preheated 375 degree oven for 23-28 minutes, depending on your oven.
Remove your lemon scones from oven as they begin to go golden brown and cool on a wire rack. Now you can share this treat with friends and family, they are great with milk or tea.
