slightly adapted from Orangette
½ c milk (I used low-fat. You can use even heavy whipping cream if you like)
2 cups all-purpose flour
2 tsp baking powder
½ tsp salt
zest of one lemon
½ stick (2 ounces) unsalted butter, cubed and chilled
3 Tbs sugar
Preheat oven to 400 degrees Fahrenheit.
Turn dough out onto a lightly floured counter and knead it no more than 12 times. [Apparently, twelve is the magic number here; surpass it at your own risk.] Pat dough into a round approximately 1-inch thick, and cut into 8 wedges. Place on an ungreased baking sheet or a Silpat.
If you want to see some pretty scones with a sweet glaze, check out my darling friend Lindsey’s delicious scones! Here are links to my Sour Cherry Scones with White Chocolate Chips and my Butterscotch Chip Scones. The Butterscotch Drop Scones are dangerous. That’s all I have to say.
My mother-in-law was fascinated with these trees at the park the other day. She kept filming them and photographing them. The same spot, over and over again.
Can you think of somewhere in your city or town that you have taken for granted? Something simple and beautiful. Something that is unique and special? Take me to your city! Tell me all about it!
Thank you for stopping by and for your awesome comments!! I promise to post something I’ve recently made with Teresa (my mother-in-law). She moves so fast when she cooks it is difficult to photograph her!