Well, it's been a while since I posted. Life has gotten so hectic working such long hours that experimenting in the kitchen had to wait a while. No matter! I'm back to tinkering. I made "Thumb print" Scones today and thought I would share. They are pretty delicious and only take about half an hour to whip up and bake so it's something easy to do also. I've been trying to find different scone recipes seeing as I am in the land of the scone. This reminded me of a danish with but filling just smaller so who could go wrong? Also, delicious for 3pm tea/coffee time! I highly recommend it!
* Just remember, this recipe uses self rising flour! The gluten in it will make the scones hard if you mix for too long so just remember to use as few turns as possible.
3 large lemons
2 cups self-rising flour
1/2 cup plus 2 TBS sugar
1 1/4 cups plus 2 TBS chilled heavy whipping cream
2 TBS cherry, raspberry, blueberry or strawberry preserves
Preheat oven to 425F and place oven rack in the center. Place parchment paper on a baking sheet (to fit). Finely grate enough peel from lemons to measure 6 teaspoons. Set grated peel aside. Squeeze enough juice from a lemon to measure 1 TBS. Whisk flour and 1/2 cup of sugar in bowl to blend. Add 1 1/4 cups chilled whipping cream. 1 TBS lemon juice, and 4 tsp. finely grated lemon peel; stir gently to combine. Gather together all the dough and put onto a lightly floured work surface. Kneed 4 or 5 turns! Pat or roll out dough to 1-inch-thick round. Cut out rounds with a 2 1/4 or 2 1/2 " biscuit cutter. Transfer scones to baking sheet and place 1" apart. With lightly floured thumb, press down on the center of each scone to make a deep well(you want it deep enough so that the preserves don't slide out when the dough rises while baking). Spoon about 1/2 tsp preserves into the well on the scone. Whisk remaining 2 TBS sugar, 2 TBS heavy whipping cream, and 2 tsp finely grated lemon peel in a small bowl to blend. Brush top of scones with lemon glaze. Bake scones until golden about 18-20 minutes. When finished baking, transfer to a wire rack and serve warm or room temperature.
Bon Appetite also printed this recipe in their September 2010 issue.
* Just remember, this recipe uses self rising flour! The gluten in it will make the scones hard if you mix for too long so just remember to use as few turns as possible.
3 large lemons
2 cups self-rising flour
1/2 cup plus 2 TBS sugar
1 1/4 cups plus 2 TBS chilled heavy whipping cream
2 TBS cherry, raspberry, blueberry or strawberry preserves
Preheat oven to 425F and place oven rack in the center. Place parchment paper on a baking sheet (to fit). Finely grate enough peel from lemons to measure 6 teaspoons. Set grated peel aside. Squeeze enough juice from a lemon to measure 1 TBS. Whisk flour and 1/2 cup of sugar in bowl to blend. Add 1 1/4 cups chilled whipping cream. 1 TBS lemon juice, and 4 tsp. finely grated lemon peel; stir gently to combine. Gather together all the dough and put onto a lightly floured work surface. Kneed 4 or 5 turns! Pat or roll out dough to 1-inch-thick round. Cut out rounds with a 2 1/4 or 2 1/2 " biscuit cutter. Transfer scones to baking sheet and place 1" apart. With lightly floured thumb, press down on the center of each scone to make a deep well(you want it deep enough so that the preserves don't slide out when the dough rises while baking). Spoon about 1/2 tsp preserves into the well on the scone. Whisk remaining 2 TBS sugar, 2 TBS heavy whipping cream, and 2 tsp finely grated lemon peel in a small bowl to blend. Brush top of scones with lemon glaze. Bake scones until golden about 18-20 minutes. When finished baking, transfer to a wire rack and serve warm or room temperature.
Bon Appetite also printed this recipe in their September 2010 issue.
