There’s something sexy about scones. Sure, they’re the staple of the most proper meal of all time, high tea. But then when you think about eating them in bed–crumbs be damned–served hot with someone even hotter by your side, you see scones’ serious sex appeal! And this version, from our friend and one of our favorite contributors, Carla Snyder, layers up traditional scones with with a spark of citrus and a burst of blackberry. Whether or not you eat them under the sheets is up to you but we think you’re going to love these lemon scones.
And if you like them as much as we do, you’ll want to check out the cookbook they came from, Sweet and Tart: 70 Irresistible Recipes with Citrus.
- 2 c unbleached all-purpose flour
- 1/3 c granulated sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- zest of one lemon plus 1 tbsp juice
- 10 tbsp unsalted butter softened and cut into pieces
- 2/3 c plus 2 tbsp for brushing the tops of the scones
- 12 oz fresh blackberries
- 1 c powdered sugar
Preheat an oven to 400°F/220°C and line a baking sheet with parchment paper.
Combine the flour, sugar, baking powder, soda, salt and zest to a mixer bowl.
Add the butter and rub it into the flour with your fingers until it resembles fine meal.
Stir in the buttermilk and blackberries and mix just until combined. See the “It’s that easy” tip.
Turn the scone batter onto a lightly floured surface and divide it into 2 mounds.
Sprinkle the top of each mound with a little flour and gently pat each into a circle about 6-inches in diameter. Cut each disk into 6 wedges.
Transfer the scones to a parchment lined baking sheet, brush with the 2 tbsp/30 ml buttermilk and bake them for 25 to 30 minutes or until they are golden brown and firm to the touch.
Cool on a rack.
Mix the powdered sugar and lemon juice together in a small bowl.
Drizzle the icing over the warm scones adding more lemon juice or water if it’s gloppy and not drizzly.
Serve warm or room temperature.
For more about Carla Snyder, visit her website, Ravenous Kitchen and check out her book Sweet and Tart.
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