Time in California is spent eating certain things. Strawberries, avocados, and naturally that king of California citrus, the lemon. Recent investigations reveal that these sour suckers are dang tasty in that uppity, crumbly breakfast treat, the scone. No really guys. VERY TASTY.
Sour Lemon Scones, from Baked by Matt Lewis and Renato Poliafito
4 cups flour
1/2 cup sugar
1 Tbsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
1/2 tsp ginger
1 1/2 cups butter, cubed and cold
1 cup buttermilk
1/4 cup lemon zest
2 Tbsp raw sugar
Step 1: Preheat oven to 350 degrees F and line a baking sheet with parchment.
Step 2: Combine dry ingredients (this excludes raw sugar and zest) in a large bowl).
Step 3: Using a pastry cutter or your fingers, if you’re roughing it, mix in the butter until it forms pea sized clumps.
Step 4: In another bowl whisk together the eggs, buttermilk, and lemon zest (reserve 1/4 cup buttermilk), and slowly add to to dry ingredients.
Step 5: Gently knead the dough with your hands until it begins to come together. Turn it out on a work surface and form into two discs, each about 1 1/2 in tall. Cut each disc into 6 wedges, and place them on the prepared baking sheet. Brush scones with reserved butter milk and sprinkle with raw sugar. Bake 25-30 or until scones are golden brown!
Step 6: Enjoy! These are excellent with tea and strawberry jam…