Yield: 4 scones
Time (Start to Finish): 45 min
Ingredients:
1 cup flour
1/8 cup sugar
½ tsp baking powder
½ tsp baking soda
pinch salt
¼ cup butter, cold
¼ cup milk
1 lemon, zested and juiced
1 cup chopped fresh cilantro
¼ cup powdered sugar
lemon juice
Directions:
1. Preheat oven to 350F
2. Put the lemon juice in with the milk to make sour milk and let sit
3. Take the flour and combine with sugar, baking soda, baking powder salt and lemon zest and mix until combined
4. Take the butter, cold, and cut into cubes. Working fast and using your fingers, combine the butter into the flour by rubbing it in to make little balls of butter, so it resembles corn meal
5. Add the milk and combine
6. When it is almost together, add the cilantro and form into a flattened ball
7. Cut into 4 pieces and place on a cookie sheet
8. Bake for 15-20 min until they begin to brown and let cool
9. In a bowl, sift the powdered sugar
10. Add the lemon juice until it makes a thick frosting you can drizzle but wont pour down the sides. You can add more sugar if it is too thin or lemon juice if it is too thick
11. Serve!
Rating: 4 strawberries
Notes: ok, so these were absolutely wonderful! Except for one thing…I put in SO much cilantro, but you just cant taste it!! Why?? I wanted these to be with thyme, but they didn’t have it at the store, so cilantro was a nice subtle sub. The lemon scones are KILLER. They are light, fluffy, and really tasty, so you can even leave the cilantro out if you like. I never will! I made these for Mother’s Day Monday, and my mom loved them for sure! She was just going to have a bite and ended up eating a whole one! I ate the others for dinner…I know, but it was so worth it! Try these out. They generate smiles.
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