Friday, May 13, 2011

Fit for the Queen: Lemon Cream Scones

Sorry it's been so long since I posted, but due to absolute chaos, I haven't been on my computer much. I had a horrible cold all during finals week and then my cousin is currently hospitalized for a serious brain AMV. However, on the bright side I was able to go to the Kentucky Derby in the middle of the chaos. 

As I am sitting in the hospital waiting room- I thought it would be a good idea to remain positive by reflecting on a happy memory last month. 

For the royal wedding, my friend Katy and I decided to make a bunch of fun London themed treats. I decided to make lemon cream scones. She made red velvet cupcakes with cream cheese and decorated them with blueberries.   
love it
I was one of those people up at 4 am to watch the wedding- I couldn't miss out on the wedding of the century or resist watching the crazy hats.  Even though I don't know Kate Middleton and Prince William personally, I believe you're entitled to letting your hopeless romantic side out every once in awhile. With all the horrible news in the world, it's nice to see the world celebrate something that involves eternal love and happiness. 

I wanted to do scones because they remind me of my time in London last summer. My favorite place in all of London is the Orangery. It's a little tea restaurant in Kensington Palace which is in the middle of Kensington Gardens and just absolutely gorgeous.

I ordered the signature orange tea with finger sandwiches, scone and tart. It was a relaxing and quiet afternoon that I will always remember. A moment of complete peace in middle of the city chaos. 

So here's a recipe for scones fit for the Queen. 

Lemon Cream Scones

  • 3 cups all-purpose flour, plus more for work surface
  • 8 tablespoons (1 stick) cold unsalted butter, cut into small cubes
  • 1/3 cup sugar, plus more for sprinkling
  • 1 tablespoon baking powder
  • 1/4 teaspoon coarse salt
  • 3/4 cup plus 3 tablespoons heavy cream
  • 3 large eggs
  • 2 tablespoons finely grated lemon zest
  • 1 1/2 teaspoons pure vanilla extract


  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper. In the bowl of an electric mixer fitted with the paddle attachment, combine flour, butter, sugar, baking powder, and salt. Mix at low speed until the mixture resembles wet sand.
  2. In a separate bowl, whisk together 3/4 cup cream, 2 eggs, lemon zest, and vanilla. Add the cream mixture to the flour mixture, and beat on low speed until just incorporated. Turn out onto a lightly floured work surface, and form into a flat disc, about 8 inches across and 1 1/2 inches thick. Cut into 8 wedges and transfer to prepared baking sheet.
  3. In a small bowl, whisk together remaining egg and 3 tablespoons cream to make an egg wash. Brush scones with egg wash, and sprinkle with sugar. Bake until the tops are golden brown and firm, 40 to 50 minutes.

Chef Maggie

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