Will this Scone recipe work?

18 years ago

Here's the recipe, and the reasons why I'm concerned it won't work are that there is no milk, cream, buttermilk, or even an egg in the recipe. The only liquid will come from the lemon juice. I really want to try it, since my Aunt in Boston took pity on me (I've been begging her for weeks) and sent me 4 Meyer lemons from the TJ's near her house. Do you believe I live in Florida, and can't find Meyer lemons anywhere? Anyway, here's the recipe:

Meyer Lemon Scones (makes 8)

2 C AP Flour

1 t baking powder

1/2 baking soda

1/2 t salt

1/4 Sugar

1 stick unsalted butter, chilled, cut into pieces

8 - 10 TBSP Meyer Lemon Juice

2 t grated Meyer Lemon zest

*******************************************************

Preheat oven to 400. Line baking sheet with parchment. Combine flour, baking powder, soda, salt and sugar in bowl of food processor. Pulse to combine. Drop in pieces of butter, pulse until mixture resembles coarse crumbs with pea sized bits. Remove to large bowl. Add 8 TBSP juice and zest, stir dough with a fork until it comes together in a not too moist ball. Divide dough in half, shape each half into a ball and flatten each disk on baking sheet, to about 1" thick. Cut each disk into quarters, separate slightly. Bake 20-22 minutes, until scones are light golden. Glaze with 2T white sugar, 1 T lemon juice and a bit of milk. Drizzle over warm scones.

So should I try this recipe as written? Thanks in advance for all your help - I knew right where to come when I wasn't sure:-)

DONNA

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Comments (10)

lucyny
18 years ago
Hey Donna,
I'm not sure about the recipe you posted but heere's one that I've tried & very pleased w/the out come. I don't recall where I found this recipe, but it's a keeper.

Lucy

Meyer Lemon Scones
2 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup sugar
1/2 cup butter, chilled and cut into 10-12 small pieces
8-10 tbsp fresh meyer lemon juice
1-2 tsp meyer lemon zest

Preheat oven to 400F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking powder, salt and sugar. Add butter and toss to coat. Using your finger tips, rub the butter into the flour mixture until it resembles very coarse sand. A few large bits are ok, but most should be smaller than a pea.
Add 5-6 tablespoons of orange juice and zest and stir dought with a fork. Add remaining juice until dough comes together into a not-too-moist ball. Divide dough in to two balls and flatten onto baking sheet to for discs about 1-inch thick. Divide each disc into quarters and separate slightly.
Bake for 20-22 minutes, until scones are a light golden color. A toothpick should come out clean, but color is a reliable indicator for these.
Makes 8.

For the "glaze": Mix together a few tablespoonfuls of white sugar with a tablespoon or two of lemon juice to make a paste. Drizzle on scones when hot out of the oven.
Let scones cool before eating.
lucyny
18 years ago
LOL!!!! it's the same recipe.....GO FOR IT!

Lucy
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lackboys3
Original Author
18 years ago
Oh Lucy - how funny is that! Mine is worded different, and uses a FP, but it's the exact same ingredients. I found it on someone's cooking blog when I googled "Meyer Lemon recipes". So how does this recipe work with so little liquid, i.e., no egg, no cream, no buttermilk? That's what had me worried. And these Meyer lemons are precious to me, so I don't want to waste them on a recipe that won't turn out well.

Where have you been lately - I've missed seeing you around! Everything OK?
DONNA
msazadi
18 years ago
Donna, measure out 8-10 T of water and see how much that is...I think you have your liquid. I wish I had a lemon tree in my backyard too.... :-( Maureen
lucyny
18 years ago
Donna, believe me it works, & there wonderful!

I've had a lot of stuff going on, & just very busy. Glad to say that everything is back to normal. Currently picking up stash for Valentine's Day goodies, I want to bake up a storm!

Lucy
lackboys3
Original Author
18 years ago
So Maureen, after reading through the recipe you also think there's enough liquid? Lucy, since you've made them with this exact recipe, are they tender, like good biscuits? I've seen a lot of scone recipes that don't call for egg, I know an egg might make them cakey. But I've never seen one that doesn't call for some sort of cream, or buttermilk, or even yogurt. That's what had me worried.

I guess I've just got to try it! I trust you guys.....
DONNA
lucyny
18 years ago
Donna,
Yep,it's Butter, that makes these tender just like a good biscuit & w/those lemons, Yummo. Hope you like them as much as I do.

Lucy
Terri_PacNW
18 years ago
LOL...I was reading the recipes and scrolled back up..thinking they were the same..LOL

They sound good!
lackboys3
Original Author
18 years ago
I did a double take too, Teri. Same ingredient list, different technique. I just mixed up the dry ingredients, then once I get home from picking the boys up from school, I'll finish the recipe. When I walk past those Meyer lemons on the counter, the fragrance is intoxicating!
DONNA
Terri_PacNW
18 years ago
I agree..I used the last three I had for Lemon Bars lastnight.

Will this Scone recipe work?

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