Thursday, March 4, 2010
I am taking unseemly pride and great pleasure in the lemon scones that I prepared, the recipe coming from a terrific book called, appropriately, "Baked. Since I was getting ready to squeeze meyer lemons, I used their zest in the dough , adding an extra dimension of flavor - I adore these lemons. I handled the dough as little as possible, producing an almost delicate crumb. I'd probably describe these scones as elegant yet so flavorful. I devoured one just a few minutes out of the oven. They would be over the top spread with lemon curd!!!