If you checked out the Facebook Page last week, you would know that I felt really guilty that I didn’t make a true post last week. The truth is that I was holed up in my friend’s kitchen for 3 days baking. I don’t have all the photos from the epic tea party where all the food was featured yet, but I have some photos from some scones I made earlier!
I have a bit of a scone fetish now. They are so easy and simple to make and with some delicious softened butter and your favorite jam, it equals perfection! When they are fresh out of the oven, the butter melts so decadently and the jam spreads so nicely. The hint of lime zest in the dough came out so fragrantly and added the perfect hint of flavor.
Can you guess how long these babies lasted? The answer is not long. After barely mixing the dough, I rolled out the dough and used a pizza roller to cut them into little squares. These freeze incredibly well. I have made these several times and tossed them frozen onto a baking sheet. As long as they are pre-cut, you can have fresh baked scones whenever you want!
Imagine fresh baked scones within 30 minutes! I am so ready for my breakfast scone. I didn’t have any Demerara sugar in the house when I took these photos, but regular white sugar were just fine. I did later make these with the fancy sugar on top; either way, deliciousness ensues.
Citrus Lime Scones
Adapted from Canadian Living
2-1/2 cups of all-purpose flour
2 tbsp of granulated sugar
1 tbsp of lemon/lime/orange zest
3 tsp of baking powder
1/2 tsp of salt
2/3 cup of frozen butter
1 cup of buttermilk
2 tsp of Demerara sugar (optional)
If you are going to be baking the scones immediately, turn oven on and set to 400 degrees.
In a large bowl, combine all the dry ingredients (flour, sugar, zest, baking powder, salt). Beat one egg with the buttermilk. Cut/slice the frozen butter in smaller pieces (carefully, with a sharp knife. The butter should crack and break in shards).
Toss the butter pieces in the flour and using a pastry cutter or a food processor, and process the mixture until the butter is thoroughly dispersed and reduced to a rough crumble. Stir the buttermilk mixture with the flour mixture until combined.
On a floured surface (I used my wooden cutting board), knead, at most, 10 times. Roll out to be approximately 1-2 cm. Cut/slice the dough to the shape you want the scones to take. Place on a parchment lined baking sheet.
If you plan on freezing, put the scones in the freezer (while still on the cutting board). When they freeze in about 20 minutes, transfer them to a freezer bag.
Beat the remaining egg and brush the egg wash on the top of the scones; sprinkle with the demerara sugar.
Put the scones in the oven for about 12 minutes (15 ish if baking from frozen).
Enjoy with butter and jam!