Thursday, February 18, 2010

more scones

my friend had one of orange cranberry scones, and she passed along another scone recipe. it's a lemon pecan scone recipe that doesn't use butter but instead uses heavy cream (both of these recipes are not for those watching their weight. honestly, when i cook, i use the real thing.)

she prefers this recipe b/c you don't have to cut in the butter.

since i'm visiting a friend today, i decided to try this recipe out. i didn't add the lemon extract, and i just added the zest from two lemons to give more a lemon flavor. also i used a bit of the cream to lightly coat the scones, then sprinkled raw sugar on top.

here's the recipe.

Lemon Pecan Scones presented by Galena Street Mountain Inn

2 cups unbleached white flour

1/4 cup sugar

1 tablespoon baking powder

1/2 teaspoon salt

Grated zest of one lemon

1/2 cup chopped pecans

1 1/4 cups heavy cream

1/2 teaspoon lemon extract

1 tablespoon melted butter

1 tablespoon sugar

Preheat oven to 425°. Combine the flour, sugar, baking powder, and salt in a bowl.

Add the lemon zest and pecans. In a measuring cup, stir together heavy cream and lemon extract. Stir into dry ingredients until dough holds together in a rough mass.

Do not overmix. The dough will be quite sticky.

Lightly flour a board and transfer the dough to it. Knead the dough 8 or 9 times.

Pat into two circles about 6 inches round.

Brush melted butter over the top and side of the circle of dough and sprinkle the sugar on top.

Cut each circle into 6 wedges and place pieces on an ungreased baking sheet, allowing about an inch between pieces.

Bake at 375° for 15-20 minutes or until golden brown.

overall, i liked the texture of the scones. however, i wish it was a bit more fluffy. i wonder if i could add some baking soda and see if that makes it rise more.

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