Lemons. I have a love affair with them all year long, yet it seems these past few weeks, I've baked or cooked solely with the purpose of using this happy-colored citrus. These lemon scones have been the tasty base for our weekend brunches...easy, healthy, and delicious.
2 cups spelt flour
1/4 cup sugar
1 tbsp. baking powder
1/4 tsp. salt
6 tbsp. unsalted butter (unsoftened)
1/2 cup whole milk
1/2 cup dried cranberries (or other fruit of choice)
1 tsp. lemon zest
Preheat oven to 400 degrees.
Mix flour, sugar, baking powder and salt in bowl.
Drop tablespoon of butter (one at a time) into bowl as you mix on low setting.
Whisk egg and milk together and slowly pour into bowl while mixing.
Add fruit of choice and lemon zest ~ mix well.
Spoon dough onto non-stick surface, pat and shape into a 1/2 inch-thick wheel
and cut into 8 triangles. Place each triangle onto a baking sheet,
bake for 15 minutes or until the edges are slightly golden.
They are tasty with or without a simple glaze of lemon juice and powder sugar;
however, I prefer to slather with fresh lemon curd. Enjoy!
[Reverie Daydream Images]