LEMON ROSEMARY SCONES
There is something quite comforting getting in the kitchen and baking a treat for yourself…family or friends. Humans have always baked…and it does have such an ancient history…and traditions in cultures all over the world. From baking bread…to celebration cakes and cookies…the aroma from home baked goods… says comfort…and love.
I found some interesting history on baking and wanted to share it with you.
The oldest known ovens for baking were unearthed in Croatia and estimated to be 6,500 years old. The Egyptians were also pioneers in baking and were the first recorded civilizations to use yeast in their bread as long ago as 2600 BC.
In Rome bread bakers were acknowledged as skilled artisans. In fact baking was held in such high regard that a festival was held once a year to celebrate Fornax…the oven goddess.
Because I wanted to share with you a recipe for scones…that includes the herb Rosemary…I wanted to research the origins and history of this baked good that most everyone eats and loves…from time to time. Scones originated in Scotland and the first recorded history of scone making dates back to 1513… and were made using oats…and was mentioned by a Scottish poet.
And now that you know a wee bit of history of baking…onward to the yummy scone recipe itself!
LEMON ROSEMARY SCONES
Makes 12 scones
3 ½ cups flour
2 tablespoons sugar
1 tablespoon baking powder
½ teaspoon soda
½ teaspoon salt
1 stick butter …very cold…cut into pieces
1 cup cream
2 teaspoons minced fresh organic Rosemary
¼ cup lemon juice from the zested lemon
LEMON GLAZE FOR SCONES
1 cup powdered sugar…sifted
Zest of 1 lemon
¼ cream
1 tablespoon lemon juice
Add flour…sugar…salt…baking powder…baking soda…and salt to bowl of food processor and combine. Add pieces of butter and pulse lightly until mixture resembles a course meal with a few larger pieces. Pulse on and off about 20 times.
Transfer dry ingredients to a mixing bowl and add zest and Rosemary.
Make a small well in the middle of the mixture.
Add lemon juice and toss lightly with a fork and then add cream…tossing lightly with a fork until just combined. Do not overmix. If it is too dry…and won’t hold together…add a wee bit more cream…1 tablespoon at a time.
Transfer mixture to a flour-covered surface and using your hands…flatten into a one-inch thick rectangle approximately 5 inches by 8 inches. Cut into triangles and place on parchment-lined cookie sheet.
Cover with plastic wrap and refrigerate for at least 2 hours. These can also be frozen and kept in an airtight container until ready to bake at a later date.
Preheat oven to 375 degrees. Bake for 15 minutes…rotate and then bake another 15-20 minutes until lightly browned.
Allow to cool…prepare glaze by mixing all ingredients. If glaze is too stiff…add additional cream one tablespoon at a time until it is a consistency that can be drizzled over scones.
Once scones are cool…drizzle the glaze over the scones.
Happy Baking to you,
Love Victoria