For Christmas, Jamie gave me these cast iron pans that he had found at a flea market. I thought they made nice looking decorative pieces, so they've been sitting prettily on our mantle, but I had yet to try baking something in them.
I love biscuits, and scones are really just a biscuit too - honestly the two are almost interchangeable in my mind. Although I do tend to think of scones as being sweeter than biscuits, although that may or may not be an accurate perception. So I mixed up some baking powder biscuit dough, adding in a little sugar, cream instead of buttermilk and some lemon zest and juice for lemon cream scones.
As a little experiment, I preheated one of the cast iron pans in the oven and scooped biscuit dough into the hot pan; the other half of the dough I cut and baked on a silpat-lined baking sheet.
The scones in the cast iron pan baked a little more quickly since they were baking on the hot iron, and they were much more golden brown in general, with of course a pretty shape when turned out of the pan. The scones baked on the silpat were much lighter in color, but all in all, they were very similar in texture.
I drizzled the hot scones with lemon glaze, and after cooling for a few minutes they glaze was set and the scones were ready. They were tender and flaky, just sweet enough, and with a lovely lemony tartness.
The next day, Jamie went to a car audio competition, and when I suggested he take the rest of the scones with him for the guys to eat, he gave me the look. As though guys who are into cars aren't allowed to appreciate things as delicate as lemon cream scones. In the end, though, he took them, and the container was empty when he came home.
One Year Ago: Blueberry Orange Marmalade Streusel Bread
Two Years Ago: Key Lime Pie Cupcakes and Key Lime Cream Cheese Tartlets
Lemon Cream Scones
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 cup (1 stick) cold unsalted butter
- zest and juice of 1 small lemon
- 1 cup cream or whole milk
- 4 tablespoons granulated sugar
- zest and juice of 1 small lemon
- 8-10 tablespoons powdered sugar
Preheat the oven to 450. If baking the scones in a cast iron pan like mine, place the pan in the oven to preheat as well.
In a bowl, combine the flour, sugar, salt, baking powder and baking soda. Use a pastry cutter to cut the butter into the flour mixture until small lumps of butter remain. Add the lemon zest, juice and cream and stir with a fork to moisten. Dump the dough onto a lightly floured surface and knead it a few times with your hands, just to form a craggy dough. Pat the dough out into a rectangle about one inch thick; dip a sharp knife in flour and cut into 12 scones.
If using the preheated cast iron pan, brush the hot pan with a little melted butter or coconut oil before placing the scones in the pan; otherwise, line a baking sheet with parchment paper and place the scones an inch apart.
Bake for about 12 minutes, until golden brown (the scones in the cast iron pan were done in about 9 minutes).
While the scones are baking, make the glaze. In a small saucepan, combine the granulated sugar, lemon zest and lemon juice. Warm the mixture over medium heat until the sugar dissolves. Whisk in the powdered sugar until smooth, and leave on low heat.
After you take the scones out of the oven, drizzle the hot glaze over the hot scones; the glaze will set up in about 5-10 minutes.
Yields 12 scones
Recipe from Curly Girl Kitchen