Friday, March 12, 2010

Scones across the globe

I love a good scone, and I'm not talking abou the deep fat fried American kind. I have two really great memories stemming from a really good scone.

The first is when I was in Europe about 4 years ago. It was in Bath, England in a really fancy restaurant. I wasn't even hungry, but I couldn't pass it up. So I ordered juice and scones. The English know how to do it.

The next is when I was in Canada with the husband a couple of years ago at my favorite Bed & Breakfast (that I like to talk about so much). On our last day here, before we headed back to Seattle, they served these fabulous Lemon Scones (you can see my scone on our table:). They were so good in fact, that I had them wrap me up a couple for later. I recently served them for Valentines Day just as a sweet reminder to my Husband.

Lemon Scones
3 cups all-purpose flour
3 Tbl sugar
2 Tbl baking powder
1/4 tsp salt
zest 1 lemon
3/4 cup cold butter
1 egg
raw sugar
3/4 cup white chocolate shavings

Preheat oven to 375 degrees F.

Sift flour, sugar, baking powder, salt and the lemon zest into the bowl of a food processor. Pulse a few times to mix the dry ingredients.

Cut the butter into 1" cubes and add to the processor. Pulse until the mixture resembles coarse peas. Crack the egg into a large glass measuring cup and beat lightly. Add the buttermilk until the liquid reaches 9 ounces.

Slowly add the liquid to the batter, pulsing after each addition. Then add white chocolate shavings. Be careful not to overmix. Only pulse until the mixture starts to come together.

Turn out dough on a lightly floured surface. Pat or roll the dough to a 1" thickness. Using a 2" cutter (heart-shapes are fun), cut the dough into desired shape and place on parchment lined baking sheet. Use two baking sheets together to prevent the bottoms of the scones from becoming too brown.

Sprinkle the top with raw sugar. Bake about 15 minutes until lightly golden.

These are really good served with creme fraiche and homemade jam.

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