Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 1/2 cup buttermilk
- 1 large egg
- 1 tablespoon lemon zest
- 1/4 cup lemon aspen powder
Special equipment needed:
- Pastry cutter or two knives
- Baking sheet
- Parchment paper
- Mixing bowls
- Measuring cups and spoons
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and lemon aspen powder.
3. Using a pastry cutter or two knives, cut in the chilled butter until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk together the buttermilk, egg, and lemon zest.
5. Pour the wet ingredients into the dry ingredients and stir until just combined.
6. Turn the dough out onto a lightly floured surface and knead gently until it comes together.
7. Pat the dough into a circle about 1 inch thick and cut into 8 wedges.
8. Place the scones on the prepared baking sheet and bake for 15-18 minutes, or until lightly golden brown.
9. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 15-18 minutes
Temperature:
Preheat the oven to 400°F (200°C)
Serving size:
Makes 8 scones
Nutritional information:
Calories per serving: 260
Fat: 13g
Carbohydrates: 31g
Protein: 4g
Fiber: 1g
Sugar: 7g
Substitutions for ingredients:
- Lemon aspen powder can be substituted with lemon zest or lemon juice.
- Buttermilk can be substituted with regular milk or a non-dairy milk alternative.
- Unsalted butter can be substituted with salted butter, but adjust the amount of salt in the recipe accordingly.
Variations:
- Add 1/2 cup of dried cranberries or blueberries to the dough for a fruity twist.
- Substitute the lemon aspen powder with other fruit powders such as raspberry or strawberry.
- Add 1/2 cup of chopped nuts such as almonds or pecans for a crunchy texture.
Tips and tricks:
- Make sure the butter is chilled and cubed before adding it to the dry ingredients.
- Do not overwork the dough, as this can result in tough scones.
- Brush the scones with a little bit of milk or cream before baking for a golden brown crust.
Storage instructions:
Store the scones in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat, place the scones in a preheated 350°F (180°C) oven for 5-7 minutes or until warmed through.
Presentation ideas:
Serve the scones on a decorative plate or cake stand for an elegant presentation.
Garnishes:
Dust the scones with powdered sugar or drizzle with a lemon glaze for added sweetness.
Pairings:
Serve the scones with a cup of hot tea or coffee for a cozy breakfast or afternoon snack.
Suggested side dishes:
Pair the scones with fresh fruit or a yogurt parfait for a balanced breakfast or snack.
Troubleshooting advice:
- If the dough is too dry, add a little bit more buttermilk until it comes together.
- If the scones are too dense, make sure not to overwork the dough and handle it as little as possible.
Food safety advice:
Make sure to wash your hands and all utensils thoroughly before and after handling raw dough.
Food history:
Scones originated in Scotland and were traditionally made with oats and cooked on a griddle. They have since evolved into a popular breakfast and tea-time treat in many countries.
Flavor profiles:
These Lemon Aspen Scones have a tangy and citrusy flavor with a slightly sweet and buttery undertone.
Serving suggestions:
Serve the scones warm or at room temperature with a dollop of whipped cream or jam for added sweetness.
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