All content copyright Katrina Hall 2008 through 2018

Wednesday, April 15, 2009

quick drop scones with lemon and nutmeg

This was a successful experiment for a friend who requested a drop scone . He didn't want any dried fruit, or anything too sweet, so I simply added a little nutmeg and lemon zest for a little interest. He wanted "nooks and crannies" for slowly melting butter and this scone certainly has them! Quick and easy, too.

To make:

Preheat oven to 375F.

Fit a cookie sheet with foil or parchment.

6 T. cold butter, cut into tiny cubes

1/4 cup whole wheat flour, King Arthur

1 1/2 cups King Arthur all purpose flour

2 t. baking powder

pinch fresh nutmeg

1/4 t. fresh grated lemon zest

pinch of salt

1 cup buttermilk

Place flours and cold butter pieces in a mixer bowl and mix until incorporated.

Add the baking powder, nutmeg, and lemon zest and salt.

Mix well.

Pour in the buttermilk and just mix until it holds together.

Take a large tablespoon and scoop a spoonful of dough onto the cookie sheet, continuing until dough is used up. This recipe makes 8 scones.

Sprinkle scones lightly with a little sugar.

Place in preheated oven and bake for 25 minutes. They should brown very slightly.

Serve with soft butter and jams.

Featured in TasteSpotting, where they love a little butter.


Barb said...

These look pretty tasty too! Lemon and nutmeg-yummmmm!

Is the fruit along side strawberries, watermelon and ...??? Very colorful.

katrina said...

Hi Barb! Hope your day is as pretty as the one we're having here in NH - just lovely!
Wait - I have to take a picture of the scone I made this morning, which is even prettier!~ same batter, but a few raisins and formed with an ice cream scoop - gorgeous. Thanks for popping in, as always.