Crazily enough, I have never made scones before! Turns out, they are ridiculously easy to make!
The lemon flavor is subtle, but very “real” tasting (not like a lemon extract taste that can be a bit overpowering….although I do love it in lemon poppy seed muffins). These are definitely NOT your typical overly sugary-sweet scones. They are mildly sweet and pair beautifully with sweet homemade jams. The perfect tea party treat!
Here’s What You’ll Need:
2 cups whole wheat flour
1/4 cup raw cane sugar (or raw honey)
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/2 cup (1 stick) of cold butter (I used salted butter and skipped the additional salt); cut into pieces
1/2 cup sour milk (I used whole milk and added the juice of 1 lemon to allow the milk to sour)
the zest of 1 whole lemon
additional cane sugar for sprinkling over top of the scones (optional)
Preheat your oven to 350°.
In a food processor (using the dough blade), add the flour, baking powder, baking soda, and salt. Pulse several times to mix your dry ingredients. Next, add the cold butter pieces and process until the “dough” starts to come together. Add the milk, sugar, and lemon zest and process on “low” until a slightly sticky dough forms.
On a parchment lined baking sheet, scoop out the dough and form into a bowl. Press the ball into a circle; about 1/2 inch thick.
Cut the dough into 12 pieces; but don’t cut all the way through. You’ll be able to cut the scones apart easier this way once they are done baking.
Sprinkle the top with additional sugar (about 1 tablespoon). Bake for 20-25 minutes
Store in an airtight container for up to 3 days (ours lasted 5 days without getting too dried out).
Makes 8 scones. Serve with fresh jam and tea. (goes GREAT with a Raw Strawberry Chia Jam. Perfect flavor combos).
Adapted from Taste of Home.