Thursday, May 20, 2010

Windsor Arms' Famous Lemon Scones

The oven is fixed!!!  

Let there be scones.

A lifetime ago, I travelled to Australia in the dead of winter with a friend, and we did our best to avoid the sun and spiders.  One fond afternoon, we made asses of ourselves at the William Rickets Sanctuary, then sat in a little cafe, drank tea, and ate the most incredible scones with clotted cream and jam.  Clotted cream is a lot more delicious than it sounds, I promise.

I spend a disproportionate amount of time thinking about those scones, and wanting to recreate that afternoon.  So when a friend, Lindsay, sent me a recipe for the Windsor Arms' Famous Lemon Scones I was pretty excited.  But then my oven broke, and I was pretty sad.  

Now that the oven is back up and running, these scones were the first thing I made.  They do not disappoint.  They're soft and lemony on the inside, with just the right crispness and sweetness on the outside.  I added some blueberries to the tops before I put them in the oven, and they turned out fantastic.

In the words of William Rickets:  These scones are the essence of God.  Or good.  We'll never know, really.  Shame.

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The Windsor Arms' famous lemon scones
(Makes 16 to 20)

4 c. flour, sifted three times with 2 tbsp. baking powder
1/4 c. sugar
1/4 tsp. salt
3 tbsp. grated lemon peel
1/2 c. unsalted butter, cut into 1/2 inch pieces
2 eggs, room temperature, beaten to blend
2/3 c. milk or buttermilk
Whipping cream

1) Preheat oven to 450 degrees. Grease and flour baking sheets. Sift flour, sugar and salt into deep bowl. Stir in peel. Cut in butter until mixture resembles coarse meal. Blend in eggs and just enough milk or buttermilk to form soft but not sticky dough.

2) Turn dough out onto lightly floured surface. Gently roll or pat dough to about 1/2 inch thickness, lightly flouring as necessary to prevent sticking. Cut out rounds using 2 inch floured biscuit cutter. Set 1/2 inch apart on prepared baking sheets. Brush with cream. Bake until scones are golden brown, 12 to 15 minutes. Serve immediately with sweet butter, jam or marmalade.

3) Enjoy....heehee!


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