Hello everyone 🙂 I’m back in HK again! I had an amazing time in Taipei and I have so many good places to share with you! But before I bombard you with Taiwan posts. I’m so excited to be sharing with everyone my first ever Blog Challenge ~
Since I started blogged a few months ago, Ros from The More Than Occasional Baker has been nothing but supportive of me and always encouraging me! So when she told me about this new challenge that her friend Caroline from Caroline Bakes, I just HAD to enter and make something. The challenge is pretty simple 🙂 each month the girls will generate a random letter and you will then need to bake something that starts with that letter. To read more about the challenge please refer to this link.
This month it was the letter ‘L’ so I immediately thought of the amazing Lemon and Blueberry scones I had in New York City at Alice’s Tea Cup. I bought their cookbook and remember tell you guys that I’ll try to share their recipe with you sometime hehe so I thought this was the PERFECT TIME!
But then I realised I was going to have trouble replicating the fabulous scones…even though the cookbook shares 19 scone recipes it doesn’t exactly share the Lemon and Blueberry! I started freaking out…then I had another problem 😦 the blueberries I had at home were off…at least I think they were and I didn’t want to use them. So I’m really sorry everyone, I simply omitted the blueberries and adapted the recipe to make a lemon scone with a lemon glaze 🙂 they’re just as nice with a subtle lemon flavour ~
Recipe – Lemon Scone
Adapted from: Alice Tea Cup (Haley and Lauren Fox)
Makes: 10 to 12 scones
3 Cups of Plain Flour
1/3 Cup of Caster Sugar
1/2 Teaspoon of Baking Soda
2 1/2 Teaspoon of Baking Powder
3/4 Teaspoon of Salt (I just used a pinch)
170 grams of Unsalted Butter, cubed
1 1/2 Tablespoon of Lemon Zest
1/4 Cup of Lemon Juice
1 1/4 Cups of Buttermilk
1 Teaspoon Vanilla Extract
1/2 Cup of Icing Sugar
2 Tablespoons of Lemon Juice
1 Teaspoon of Milk
1) Preheat the oven to 200° C or 400 °F.
2) In a large mixing bowl, combine dry ingredients – flour, sugar, baking soda, baking power and salt.
3) Make sure your hands are clean and dry, using your fingers tips rub the butter into the dry mixture until it is well incorporated and resembles breadcrumbs. Add the Lemon zest and mix well.
4) Make a well in the centre of the dry mixture, and pour the Lemon Juice, Buttermilk and Vanilla Extract into the well. Combine the dry and wet ingredients until it comes together. *Important* Do not knead the dough!
5) Sprinkle plain flour on a clean surface and gently place the dough over the service and pat it softly until it forms a rectangle that is about 1 1//2 inches thick. Using a dough cutter or knife, cut dough diagonally to create little triangles or any shape you’d like.
6) Bake scones on a baking tray covered with baking paper, for approximately 12 minutes or until golden brown.
7) To make the lemon glaze, sift icing sugar into a bowl. Whisk in the Lemon Juice and Milk until it is smooth. Taste the Lemon Glaze and add more icing sugar or lemon juice according to your own personal tastes.
8) Drizzle lemon glaze over warm scones and allow to cool slightly before serving.
I hope you like lemon scones ~ I think they’re perfect with jam and cream or honey 🙂 because I didn’t have any jam poor me!
Thank you once again to Ros from The More Than Occasional Baker for hosting the first Alphabakes Challenge 😀