meyer lemon + rosemary scones
An Oregon August morning - the clouds are low overhead and there's a faint mist swirling in front of our eyes. The farmer's market is bustling, oblivious to the rain.
The line for the scones unending - fragrant with lavender, strawberries and lemon. With the ability to wait like a child's, I made them in my own kitchen. A 60 degree August morning allows for some time with the oven.
meyer lemon rosemary scones
adapted from Blue Eggs and Yellow Tomatoes by Jeanne Kelley
2 meyer lemons
1/2 cup sugar
2 cups unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 lb (1 stick) unsalted butter, cut into pieces
1/3 cup sour cream
3 rosemary stems, finely chopped (approx. 3 teaspoons)
Preheat oven to 400 degrees. Remove the lemons' zest. Juice the lemons and set juice aside.
The original recipe calls for the entire mixing process to be en food processor, but I prefer cutting-in with a fork by hand. Both methods are viable.
In a large bowl blend the zest and sugar together with a fork, scraping the bottom to release the oils from the zest. Add the flour, baking powder, baking soda and salt and mix well. Add the butter and cut-in until the mixture resembles a coarse meal.
In a small bowl combine sour cream and 2 tablespoons of the reserved lemon juice. Pour the sour cream mixture over the flour mixture and mix until dough just forms.
Transfer the dough to a lightly-floured surface and kneed until combined. Pat the dough into a 1/4" round. I use a small glass tumbler to cut the dough into 2-inch circles. Gather the scraps, and pat down again, cutting circles and repeating until your scones are cut.
Transfer scones to a baking sheet, spacing them evenly. Bake until just golden, 12 to 15 minutes. Transfer scones to a rack and cool.
Enjoy with tea, lemon curd, or straight from the oven and into your mouth.
The line for the scones unending - fragrant with lavender, strawberries and lemon. With the ability to wait like a child's, I made them in my own kitchen. A 60 degree August morning allows for some time with the oven.
meyer lemon rosemary scones
adapted from Blue Eggs and Yellow Tomatoes by Jeanne Kelley
2 meyer lemons
1/2 cup sugar
2 cups unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 lb (1 stick) unsalted butter, cut into pieces
1/3 cup sour cream
3 rosemary stems, finely chopped (approx. 3 teaspoons)
Preheat oven to 400 degrees. Remove the lemons' zest. Juice the lemons and set juice aside.
The original recipe calls for the entire mixing process to be en food processor, but I prefer cutting-in with a fork by hand. Both methods are viable.
In a large bowl blend the zest and sugar together with a fork, scraping the bottom to release the oils from the zest. Add the flour, baking powder, baking soda and salt and mix well. Add the butter and cut-in until the mixture resembles a coarse meal.
In a small bowl combine sour cream and 2 tablespoons of the reserved lemon juice. Pour the sour cream mixture over the flour mixture and mix until dough just forms.
Transfer the dough to a lightly-floured surface and kneed until combined. Pat the dough into a 1/4" round. I use a small glass tumbler to cut the dough into 2-inch circles. Gather the scraps, and pat down again, cutting circles and repeating until your scones are cut.
Transfer scones to a baking sheet, spacing them evenly. Bake until just golden, 12 to 15 minutes. Transfer scones to a rack and cool.
Enjoy with tea, lemon curd, or straight from the oven and into your mouth.
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