Lolly flower on scones


One of my life goals is to become an accomplished baker. Other potential goals include becoming a diver, surfing the Pacific Ocean, and learning to ski.

At this point, I think my best chance at any of these goals is to cook in my kitchen. I love to cook and have done my fair share of pound cake in my life. But I can’t wait to be able to create my own baking recipes.

Now that I’ve officially retired from my legal assistant job, I’m planning afternoons of experimentation with bread, pies, and other delicious treats. I love scones and today I am sharing two recipes that I found while searching the internet.

If you’ve ever read my blog or my Facebook posts, you’ll know why I picked a lemon scone to share. I love both sweet and savory dishes as long as lemon is an ingredient. While waiting for my daughter (many years ago), I ate Mrs. Edwards lemon pies while watching “General Hospital”. No wonder my daughter is also a lemon lover.


2 cups all-purpose flour

1/3 cup granulated sugar

1 tablespoon of baking powder

1/2 teaspoon of salt

1/2 cup cold butter

6 tablespoons of milk

1/4 cup whipping cream (or heavy cream)

1 large egg

1 1/2 teaspoon fresh lemon juice

2 tablespoons of fresh lemon zest

Combine flour, sugar, baking powder and salt in a large mixing bowl. Grate in cold butter. In a small bowl, whisk together the milk, cream, egg, lemon juice and zest. Add to dry mixture and stir gently until moistened.

Press the dough together until it forms a ball. Press into a 7 to 8 inch circle on a floured surface. Cut into eight wedges and place on a parchment or Silpat-lined baking sheet about 2 inches apart.

Preheat the oven to 400 degrees. While the oven is preheating, place the scone pan in the freezer. Bake at 400 degrees for about 15 to 17 minutes, or until edges are golden.

Icing for scones:

2/3 cup powdered sugar

1 tablespoon of milk or heavy cream

1/2 teaspoon fresh lemon zest

Whisk together the frosting ingredients and pour over the hot scones.

Thanks to

Strawberry scone


While strawberries are at their peak, these scones are the perfect weekend breakfast treat. This one is adapted from a Better Homes and Gardens recipe.

2 1/2 cups all-purpose flour

2 tablespoons of granulated sugar

1 tablespoon of baking powder

1/4 teaspoon of salt

1/2 cup (1 stick) unsalted butter (chilled and diced)

1 cup chopped fresh strawberries

2 eggs, lightly beaten

1/2 cup heavy whipping cream (chilled)

1 tablespoon of milk to brush the top

1/2 tablespoon coarse sugar to sprinkle on top

Preheat the oven to 400 degrees. In a large bowl, combine 2 1/2 cups of flour, 2 tablespoons of sugar, 1 tablespoon of baking powder and 1/4 teaspoon of salt. Add 1/2 cup of diced butter and cut into flour using a pastry blender until the mixture resembles coarse breadcrumbs the size of a pea. Gently fold in the chopped strawberries. Score in the center and set the bowl aside.

In a second small bowl, beat 2 eggs, then stir in 1/2 cup heavy cream. Add the egg mixture to the flour mixture and use a large spoon to stir gently until moistened. Do not over mix.

Place the dough on a generously floured sheet of baking paper. Pull the dough together and shape it into a 3/4 inch thick circle. Cut into 12 equal wedges and separate them slightly (at least 1/2 inch apart).

Brush the quarters with 1 tablespoon of milk, sprinkle with coarse sugar and bake at 400 degrees for 15 to 16 minutes, or until puffed and golden.

For the frosting: Combine 2/3 cup powdered sugar and 1 tablespoon of milk. If you need to thicken the icing, add more powdered sugar. To lighten it up, add a little more milk. I added a drop of red food coloring to the frosting. Pour the frosting over the scones and serve lukewarm or at room temperature.

Laura Tolbert, also known as Fleur de Lolly, has been sharing recipes, table decorating ideas and tips for foodies and novices on her blog for over eight years. She won the Duke Mayonnaise 100th Anniversary National Recipe Contest for its Alabama White BBQ Sauce. She is also a certified barbecue judge by the Kansas City BBQ Society. You can contact her on, on Instagram and [email protected]

Source link


Comments are closed.