October 7, 2009 in Recipes by Annacia
Lovely little scones for breakfast or coffee/tea time. While always at their best when fresh from the oven these will keep for a couple of days in an airtight container. If kept they will benefit from a few seconds in the microwave to warm and refresh them. No matter when you eat them they are wonderful with butter, clotted cream. raspberry jam or lemon curd.
MAKES: 8 servings
INGREDIENTS:
2 cups unbleached flour
4 teaspoons baking powder
3/4 teaspoon salt
1/3 cup sugar
1/4 cup butter, chilled
2 tablespoons shortening
1 teaspoon lemon extract
1 1/2 teaspoons ground ginger (more if you like ginger stronger)
1 tablespoon fresh lemon juice
1 large egg
handful sliced almonds, divided (optional)
DIRECTIONS:
Preheat oven to 375 degrees F.
In a large mixing bowl, combine flour, baking powder, salt and sugar.
Mix well.
Cut in butter and shortening.
In a separate bowl, combine cream with beaten egg and other wet ingredients then add to dry ingredients
.
Stir in almonds, reserving a few for the top if desired.
Turn dough out onto a lightly floured surface.
Separate dough into 2 pieces equal and pat into 1″ thick rounds, cut each round into 4 pieces.
Brush tops with egg white and scatter a few almond slices on top.
Sprinkle top with sugar.
Bake for 15-20 minutes or until soft brown.
Tags: breakfast scones, lemon scones, tea scones
