Lemon Cloud Scones
That's what I'll call them, I thought.
Needing Something Not Too Sweet
I knew that if I took a little coffee, with a little whole milk, with a bite or two of something not too sweet, I'd be zipping around. Motivated. Able. Willing. For a while, anyway.
My muse, the citrusy-floral notes perfuming the kitchen. The lemons from the lemon tree. They had been haunting me for days. Sneaking into my senses when least expected.
What is that smell? I'd think.
Do you smell that? I'd ask.
Where is that smell coming from? I'd wonder.
That's when I realized we were dealing with real lemons in the best possible way. The smell was like nothing I'd ever experienced.
I didn't hesitate. Joy of Cooking would have a recipe. Pages 640-641. Cream scones. Lemon scones.
There was some doubt, though. Two eggs? And cream? I worried they would turn into heavy little lemon pucks.
I was wrong.
The dough felt willowy and soft, like a cloud.
Not Too Sweet
I picked up one of the scones. Light as air. I imagined the inside. The crumb.
If I didn't eat one soon they would simply float away.
So, I took my coffee, with a little whole milk. I broke open a scone. I took a bite.
Not too sweet. Just right.
Preheat oven to 450 degrees.
Place sheet of parchment baking paper onto sheet pan.
Combine dry ingredients in a large bowl:
1 3/4 cups all-purpose flour
2 1/4 teaspoons baking powder
2 tablespoons sugar
1/2 teaspoon salt
Swirl dry ingredients around in large bowl with your fingers until everything feels just so.
Combine wet ingredients in a medium bowl:
2 large eggs
1 1/4 cups heavy cream
1 tablespoon lemon zest
Beat lightly with a fork until eggs and zest are thoroughly incorporated with the cream.
Pour wet into dry. Mix with the same fork you used to beat the wet ingredients together until just combined.
Dust countertop with all-purpose flour. Pour dough onto counter. Lightly flour top of dough. Pat down gingerly with one hand. Marvel in how willowy and soft it feels, but don't overwork the dough.
Flour a round cookie or biscuit cutter and start cutting away.
The amount of scones you end up with depends on how thick your dough is. My dough was about 1/2" thick, yielding about 11 scones.
Sprinkle with raw sugar to your liking and bake for 15 minutes.