Welcome to a week of my favorite subject matter—breakfast! This week, in honor of my favorite mealtime, I'm bringing you some exciting experimental recipes and a slide show of all of my favorite "go-to" quick breakfast ideas. I'll also be introducing you to Kristen James, CEO and Founder of Kristen James Fitness, LLC, (a company focused on the client's physical, mental and overall wellness), as she provides us her take on why breakfast is so important.

Today I wanted to share a recipe for scones. Scones are one of my favorite things ever, especially when traveling through Europe. I just love the flakey crunchy texture. And although they can be on the blander side in terms of taste, I actually prefer that to something too sweet in the morning hours. Scones make for a lovely afternoon snack with coffee or tea as well.

Over the holidays I had some extra time in the kitchen and I played around with a few recipes, challenging myself to see if I could actually create something edible. I was surprised by how easily this scone recipe came together. Just follow the steps below and as a tip—don't overwork the dough! That's really the key to successful pastry baking.

Makes 8 Scones • Working Time: 15 minutes • Total Time: 50 minutes

Ingredients:
• 2 cups all-purpose flour
• 3 tablespoons granulated sugar
• zest of two large lemons
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 stick cold unsalted butter, cut into small pieces
• 1/2 cup heavy cream
• 1/4 cup, plus 1 tablespoon fresh lemon juice
• 1/2 cup confectioner’s sugar

Lemon Scones: Breakfast Series-2Directions:
1. Preheat oven to 400ºF. In a large bowl, combine flour, granulated sugar, poppy seeds, lemon zest, baking powder, baking soda, and salt. Using a pastry cutter or two knives, cut in butter until mixture resembles very course meal. Pour in heavy cream, then add 1/4 cup lemon juice, stirring just until dough forms.



Lemon Scones: Breakfast Series-32. Using your hands, gather dough together and gently press into a ball. Transfer dough to a parchment-lined baking sheet and shape into an 8-inch disk. Cut into 8 wedges and separate so scones are about 1 inch apart. Bake until golden and a toothpick inserted into center comes out clean, 12 to 14 minutes. Transfer scones to a wire rack and let cool, about 20 minutes.

3. Meanwhile, in a small bowl, mix confectioner's sugar with remaining lemon juice and stir until smooth. Using a spoon, drizzle glaze over cooled scones.

Lemon Scones: Breakfast Series-5

Nutrition score per scone: 330 calories, fat 18g, carbohydrate 39g, protein 4g, fiber 2g, sodium 337mg, cholesterol 51mg

Signing Off Crazy About Scones,
Renee

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