Better Homes And Gardens Scones 2021

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

At this point, I think my best chance of reaching any of these goals is baking in my kitchen. I love to bake and have made my fair share of pound cakes during my lifetime. But I long to be able to create my own baked goodie recipes.

Now that I have officially retired from my legal assistant job, I plan on afternoons experimenting with bread, pies and other delectable delights. I love scones, and today I'm sharing two recipes that I found while searching the internet.

If you've ever read my blog or Facebook posts, you'll know the reason I chose a lemon scone to share. I love both sweet and savory dishes as long as lemon is an ingredient. While expecting my daughter (many years ago), I would eat Mrs. Edwards Lemon Icebox Pies while watching "General Hospital." No surprise that my daughter is a lemon lover as well.

EASY GLAZED LEMON SCONES

2 cups all-purpose flour

1/3 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup cold butter

6 tablespoons milk

1/4 cup whipping cream (or heavy cream)

1 large egg

1 1/2 teaspoon fresh lemon juice

2 tablespoons fresh lemon zest

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

Press dough together till 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 oven to 400 degrees. While the oven is preheating, place the pan of scones in the freezer. Bake at 400 degrees for about 15 to 17 minutes, or until golden brown around the edges.

Glaze for Scones:

2/3 cup powdered sugar

1 tablespoon milk or heavy cream

1/2 teaspoon fresh lemon zest

Whisk together the glaze ingredients and drizzle over warm scones.

Thanks to www.creationsbykara.com.

STRAWBERRY SCONES

While the 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 granulated sugar

1 tablespoon baking powder

1/4 teaspoon 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 milk to brush the top

1/2 tablespoon coarse sugar to sprinkle the top

Preheat oven to 400 degrees. In a large bowl, stir together 2 1/2 cups flour, 2 tablespoons sugar, 1 tablespoon baking powder and 1/4 teaspoon salt. Add 1/2 cup diced butter and cut it into flour using a pastry blender until the mixture resembles pea-sized coarse crumbs. Gently toss in chopped strawberries. Make an indentation in the center and set the bowl aside.

In a second small mixing 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 gently stir just until moistened. Do not over-mix.

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

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

For the glaze: Stir together 2/3 cup powdered sugar and 1 tablespoon milk. If you need to thicken the glaze, add more powdered sugar. To thin it, add a touch more milk. I added a drop of red food coloring to the glaze. Drizzle the glaze over scones and serve them warm or at room temperature.

Laura Tolbert, also known as Fleur de Lolly, has been sharing recipes, table decor ideas and advice for fellow foodies and novices on her blog, fleurdelolly.blogspot.com for more than eight years. She won the Duke Mayonnaise 100th Anniversary nationwide recipe contest for her Alabama White BBQ Sauce. She also is a Kansas City BBQ Society Certified Barbeque Judge. You can contact her at facebook.com/fleurde.lolly.5, on Instagram and fleurdelolly@yahoo.com.