Lemon Scones

Scones and tea gathered around a poetry book with a candle lit speaks comfort to my soul. 

There is something about this recipe that just keeps me coming back. Moist and  flakey is an understatement. I am guilty for not even letting them cool. The glaze goes on and I indulge in one or two! 

Lemon Zest Scones

2 cups Einkorn flour

1/3 cup organic cane sugar

1 TBLS baking powder

½ tsp fine sea salt

Zest of one lemon

3 TBLS cold butter cut into small pieces

1 cup of fresh heavy cream 

1 egg yolk 

½ tsp pure vanilla extract

The Glaze

2 TBLS raw honey

1TBLS fresh lemon juice

1 tsp lemon zest

½ tsp lemon or orange extract ( I use a drop of Young Living lemon vitality EO)

1TBLS melted butter

2TBLS of that fresh raw cream

Instructions

• Heat oven to 400 and line a baking sheet with parchment paper

• In a large mixing bowl use a fork to mix the flour, sugar, baking powder, salt, and lemon zest.

• Using your finger tips or a pastry cutter ( I use my hands less dishes to wash) Work the butter into the flour mixture until it small crumbles.

• Make a well in the center and add your beaten yolk, cream, and vanilla. Mix with a wooden spoon until combined.

• Scrape the dough onto a large floured wooden cutting board. Knead the dough just a few times. Do not overwork it or they will not be flakey. Form it into a ball and flatten out into a disk shape.

• Brush with remaining cream and cut into 8 equal sections.

• Lay them on the prepared baking sheet and bake for 16 to 18 minutes.

• While they are baking prepare the glaze.

• Melt the butter in small sauce pan.

• Add the remaining ingredients and whisk until combined.

Take them out of the oven and plate them on a vintage plate and glaze the top. Use all of that lemony goodness. I promise, DO NOT skimp on the glaze. I mean scrape that pot clean. It soaks into the scones and makes them moist and delicious.

Now go make them for yourself, your mom, sister, friend…whoever just go make them.