Doesn’t it look like Spring in the picture below?? We went to the flower market and bought some fresh flowers. January is so blah outside. After arranging the flowers in the tulipiere, my Mom and I sat down and have a lovely Afternoon Tea like the Brits! Tea time certainly raises the mood on a blustery, wet ,and dreary day.
I like the ombre look this arrangement. Dark pink tulips on the bottom, light pink tulips in the middle, and white tuberose on top. The tuberose smells heavenly.
Now, onto the simple scone recipe. It was really easy to make. Took me less than an hour from start to finish.
Now, I initially wanted to make these scones from Simply Suzanne’s, but I didn’t have vanilla beans. But you know what I have? LEMONS. Lemons are coming out of my ears over here. We have so many Meyer lemon trees it borders on ridiculous. (I like the look of a lemon tree surrounded by lavender in the garden). So I added some lemon zest and made a lemon glaze to the simple cream scone recipe.
Lemon Scone Recipe
- 2 cups all-purpose flour
- 3 Tbsp granulated sugar
- 1 Tbsp baking powder
- 1/2 tsp salt
- 5 Tbsp unsalted butter, cut into little chunks and chilled
- 1 cup heavy cream (slightly less than 1 cup)
- zest of 1 lemon
- juice of 1 lemon ** note: measure it out in a measuring cup so you know how much liquid you added!
- Preheat oven to 450F. (I actually did it on 425 on convection bake)
- In a food processor, pulse together the flour, sugar, baking powder, and salt together.
- Add the zest of one lemon and the lemon juice and pulse, about 3 times total.
- Scatter the butter on top of the flour mixture, then pulse together until it looks like coarse meal, about 12 pulses. (Or you can always cut the butter in with a pastry cutter, fork, small knife or even your hand!
- Now for measuring the cream… remember you measured the juice of 1 lemon? Now subtract the amount of juice of lemon from 1 cup and then add that amount of cream to the scone. For example, my lemon made 1/8 cup of juice, so I added 7/8 cup cream. I don’t have an exact number of how much cream to add because every lemon is a different size.Or if that’s too hard just add 1 cup of cream. Ok, stir the cream into the flour mixture.
- Now, put the mixture of the dough onto a floured counter surface and knead together until a slightly sticky ball forms, only about10 seconds. You do not want to over work the dough. Some large chunks of butter are okay.
- Pat the dough into a circle that’s about 9 inches, then slice into 8 wedges.
- Transfer the wedges to a baking sheet lined with Silpat or parchment paper.
- Bake until the the tops of the scones are lightly golden brown, approximately 12-15 minutes.
- Transfer to the wire rack and let cool at least 10 minutes before enjoying!
Lemon Glaze Recipe
- 1 cup confectioner’s sugar (powdered sugar)
- 1 tsp vanilla extract
- zest of 1 lemon
- 3-4 tsp of water, lemon juice, or milk
Mix together all of the ingredients in the glaze, adding more sugar or less liquid depending on how thick it is. Spread it on the scones.
The tea we enjoyed was purchased on our trip to Paris. It is Laduree’s House tea and it is really nice. I wrote about my trip to the Laduree Tea Room here.
One last look at our nice little afternoon tea. We certainly felt British with the rain pouring outside today!
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