Wednesday, August 21, 2013
My own Lemon Scones
The other day I bought some self-rising flour to make a greek yogurt pizza crust; it was amazing, I wish I had taken pictures. But I was left with a nearly full bag of self-rising flour that I had no idea what to do with. I couldn't find any good recipes online so I made my own. I swear that these may be the best scones I've ever tasted. I do tend to really over-season and over-flavor things; that's just my taste. These are very lemony scones. Both the toddlers and my mother approved of them also.
2 cups self-rising flour
1/2 tsp salt
1/4 cup sugar
1/2 cup coconut oil
1/4 to 1/3 cup fresh squeezed lemon juice
1 tsp lemon extract
zest of one large lemon
Bake at 400 degrees for approx 20 min
Let me explain something; I never really measure anything. I personally find that all my recipes just come out better when I eyeball everything. I never try to be too exact when baking. I did use exactly 2 cups of self rising flour in this case. I probably used a little less than 1/2 tsp salt. I used a tiny bit less than 1/4 cup sugar. I did use exactly 1/2 cup of coconut oil. The lemon juice I believe was closer to the 1/4 cup mark, but what you want to do is gauge it by how the dough feels. I've provided pictures to help you out. It should seem almost too crumbly but wet enough to stick together well at the same time. I also used more like 1 Tablespoon of lemon extract, but like I said I like them very lemony. I figured most people would find it too much so I listed 1 Teaspoon instead. I used all the zest of one large lemon. I also never use a timer. I am guessing that these took about 20 min because that's what it felt like to me. I didn't even look at the clock. Don't be scared to try this! Just gauge by the look. They should be lightly browned around the edges and when you stick 'em with a poker it should come out clean. When they are done I drizzled a powdered sugar and almond milk glaze. You can use whatever you want of course.
Combine flour, salt, and sugar. I whisked them together well. I drop coconut oil in at room temperature in little blobs and smoosh it in with a fork until crumbly like the picture above. If your coconut oil is all the way melted I don't foresee this being a problem.
I zest the lemon into my dough bowl and stir it up. Pour your lemon juice/extract mixture into the dough and mix/knead until it stays together nicely.
Roll into a big ball and flatten onto a baking sheet in a circle about half an inch thick. I cut it into fourths and popped it in the 400 degree oven.