Weekend mornings at our house are sometimes quite frankly lazy days. Hubby and I work long hours all week and come the weekend, it is time to let our hair down, keep our pajamas on, sip on some freshly brewed coffee and enjoyed a handmade breakfast. Lately I have been on a Steel Cut Oatmeal kick and can’t get enough. The hearty flavor with a touch of brown sugar is simply love in a bowl. Albeit, the time (almost 30 minutes) one must put into coking this bowl of love, it is very much worth the time for tasty and healthy reasons.
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On the polar opposite side of the scale is the ever popular scone. It is rich with butter, flour, sugar and cream – oh and some sort of fruity addition. Knowing that the Secret Recipe Club reveal was a week away, I jumped on my computer to search Cinnamon Freud’s website since I was matched up with Karen’s Blog for February. Karen is graduate doctoral student who is studying Counseling Psychology but also loves food, cooking and baking. I can completely understand that having an outlet to relax during studies is probably simple perfection. She wanted to eat healthier so she explored food blogs and food TV then created Cinnamon Freud. After searching her site over and over again, I kept coming back to the Classic Cream Scones.
Oh by the way, if you want to join in the fun or simply check out The Secret Recipe Club, simply click here. As with each month of Secret Recipe Club, the most fun part is searching for a recipe that resonates with me and putting my simple spin on the recipe. And seeing on reveal day, who had my blog and what they selected. Since my lemon tree is currently abundant with lemons, I knew I needed to infuse these classic scones with fresh lemon zest and serve with creamy lemon curb. These lemony delights were the perfect weekend morning nosh.
Lemon Currant Cream Scones
Makes 8 Scones
2 Cups Flour
3 Tablespoons Sugar
1 teaspoon Salt
1 Tablespoon Baking Powder
5 Tablespoons Cold Butter, Cut into pieces
2/3 Cup Currants
Zest of 1 Lemon
1 Cup Heavy Cream
Turbinado or Demerara Sugar*
Preheat oven to 400 Degrees.
In a large bowl, combine flour, sugar, salt and baking powder. Stir to combine. Add the chopped chilled butter and blend into the flour mixture with your hands. Break down each cube with your fingers and work quickly until pea sized pieces remain. Add the currents and lemon zest and stir to coat. Add the heavy cream and stir or use your hands to form a soft ball.
Transfer to a non-stick cookie sheet and form a 9 inch circle about 1 inch thick. Use a sharp knife to cut into eight pieces. Cut in half then half the other way and repeat on the diagonal until eight wedges are present. Brush lightly the top with the heavy cream and sprinkle the turbinado or demerara sugar on top. You can use regular sugar if desired. Cook for about 16 to 18 minutes or until golden brown and cooked through. Let cool for 10 minutes and then serve with lemon curd or your favorite jam.
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