Lemon Almond Scones – Video #28

The last adventure Karen and I had while Karen was out visiting was to make some lemon almond scones. We made them based on a combination of a recipe I had found online as well as one from the beautiful family heirloom recipes from Karen’s great-great grandmother’s cookbook, “Mrs. Beeton’s Cookery Book”, published in 1936. Karen gifted this beautiful treasured cookbook to me, and it is now a treasured family heirloom in my home too. We also used Karen’s great aunt’s scone cutter to cut the scones. They were made with love and made from love.

We compared recipes from both “Mrs. Beeton’s Cookery Book” and the recipe I found on line. They were pretty similar, and believe it or not, I actually followed the recipe exactly; I know a rarity, but true. Though the flavor came out great, I was not all that impressed with the scones themselves. They came out more like lemon cookies rather than fluffy scones. They just didn’t rise like they were supposed to. But we still had fun making them, and they still taste great, so in the end, that is really all that matters.

Lemon Almond Scones

2 cups flour

8 TBSP cold butter, cubed

6 TBSP sugar

1/2 tsp salt

2 1/2 tsp baking powder

2 TBSP lemon zest

8 TBSP heavy whipping cream

1 egg

2 TBSP lemon juice, or about 1/2 lemon

1/2 tsp vanilla

1 tsp almond extract

slivered almonds for topping.

Preheat oven to 400* For 200* C.

Line baking sheets with parchment paper.

Put the flour, butter, sugar, salt, baking powder and lemon zest into a food processor and pulse until it all resembles coarse sand. Add the egg, lemon juice, vanilla, almond extract and heavy whipping cream and blend together until the dough forms into a ball.

Pat the dough out on a lightly floured surface and shape the dough into a circle or a rectangle about 3/4 of an inch thick, then cut and shape how you like. Sprinkle the top with the almond slivers and lightly press into the dough. Place on the prepared baking pans, and bake for about 15-20 minutes or until the scones are are lightly golden and fluffy.

Let cool completely before adding the glaze.

Lemon Glaze

3 TBSP melted butter

1 1/2 cups powdered sugar

3 TBSP lemon juice

1 tsp almond extract

Whisk everything together and drizzle over the cooled scones.

Karen and I did make a video too. I haven’t made a video in quite awhile and I almost forgot how to do it. I really don’t enjoy making the videos. I much prefer taking still shots. I can’t stand looking at myself on the videos because I have become so FAT, but it is what it is. This is a long, mostly unedited version, but it is up on YouTube, live and running.

Even when life gives you lemons, make lemon scones, or in this case, lemon scone/cookies. No matter what, with the right attitude, you can still turn things around and make them a positive experience instead of a negative experience.

Stay safe and stay well Everyone. ‘Til next time.

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

8 thoughts on “Lemon Almond Scones – Video #28”

  1. Jeannie…. you’re making intermittent fasting difficult for me! I’ve already made your mini cuiche, on a grand scale. I simply, roughly doubled the ingredients, & used a 24 muffin pan. I used olive oil rather than the cooking spray you suggested. I regret that. It took so very long to clean the pan. They were very good. I used your ingredients & added some spices and parmesan.
    I want to make these cookies now.

    Liked by 1 person

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