Live Simply with Sparkle: Lemon Lovin'

Tuesday, July 10, 2012

Lemon Lovin'

One of my great loves....LEMON!

http://twistedfood.com/2011/05/04/tripps-tip-lemon-squeezing-101/

This morning I woke with a craving for lemon. I could even close my eyes and smell lemon! Those that have stepped into my home, know that I love anything yellow. Yellow, yellow, yellow...My walls are even yellow. The craving for lemon was relentless through my morning walk with Murphy and his playdate with his little girl-friend. (Not girlfriend, but friend that is a girl. Though I think he has a great love for her!)

So, what is a girl with a craving to do?! Whip something up, of course!

Stronger than my love for lemon, is my love of baked goods. Since it was breakfast, I just had to make scones. But not any scones, lemony scones! I hadn't made these before, but I hoped that it would dull my need for lemon.

I loved the idea of these Vanilla Bean Scones, but I didn't have any Vanilla Bean in the house.

Vanilla Bean Scones from Alli 'n Son

Of course, that would not dull the need for lemon....so

I modified the recipe and added in my own twists.

Very Lemony Scones

adapted from Vanilla Bean Scones from Alli 'n Son

Ingredients:

2-3/4 cups all-purpose flour

1/2 cup granulated sugar

1/2 teaspoon fine sea salt

1 tablespoon baking powder

1/2 cup cold butter, cut into small chunks

2 large eggs

1 teaspoon vanilla extract

1/2 cup milk

zest of 2 lemons (for very lemon, which I love...if you want a hint of lemon, zest 1 lemon)

sugar crystals for sprinkling

Directions:

Mix together flour, sugar, sea salt, and baking powder. I put it in my mixer and turn it on low until all of the dry ingredients are blended.

Add chunks of butter slowly and let it mix. It should look like sand.

In a separate bowl, mix together eggs, vanilla, milk, and lemon zest.

Pour liquid mixture into flour mixture and slowly stir it together. Mix until it has combined.
Divide dough in half and make 2 roundish balls. Flatten each ball out to about 1 inch thick.
Cut each circle into 5 or six slices and place on a baking sheet that has been lined with parchment paper.
Sprinkle with sugar crystals for a lovely, sugar crunch.