LEMON SCONES WITH STRAWBERRY BUTTER
When my children were very young, weekday hours often crept along at a snail's pace while the years seemed to fly. Itching for adult company, I couldn't wait for my husband to walk through the door at the end of each day. But then I wondered: how were they already walking? Talking? Starting school? The opposite, I think, was true for them—filled with play dates and learning and expending free-flowing energy, their days passed quickly while the years took forever as they waited for privileges like biking to a friend's house alone, having pierced ears, and learning to drive.
Now the ultimate milestone has arrived for both of my children—soaring from our proverbial nest (or pirouetting, in my daughter's case).These days I find myself holding onto each hour while nostalgically glimpsing the years that have passed. Our daughter Hannah left unexpectedly early, boarding at a fine arts high school for ballet and currently finishing her freshman year. Our son Will graduates from high school in a few weeks and will head to the mountains, attending college in Colorado. We are immensely proud of them, and they are so ready. I am not, but it doesn't matter—the one thing time will not do is stand still. So how exactly does this transition to scones, you ask?
I love treating house guests (and returning children) with a slightly indulgent breakfast, and we'll have family staying with us for Will's graduation weekend. Can you think of anything better than waking to the smell of coffee brewing and scones just pulled from the oven?
LEMON SCONES WITH STRAWBERRY BUTTER
Scones are far superior when served fresh and warm from the oven. If you want to make ahead, freeze unbaked scones after step (4) until solid then place in freezer bags and return to freezer until ready to use (you can do this up to a week in advance). To bake, place frozen scones (do not thaw) on a parchment lined baking sheet, preheat oven to original recipe temperature, then complete step #5, adding a few minutes to time and watching carefully to ensure they don't over bake.
makes 8
INGREDIENTS
2 1/4 cups all-purpose flour + more for dusting
1 tablespoon + 1 teaspoon baking powder
1/4 cup + 1 tablespoon granulated sugar, divided
1/4 teaspoon kosher salt
1 stick (4 ounces) cold unsalted butter, cut into 1/2 inch pieces
1 cup + 1 tablespoon half-and-half, divided
1 large egg
1 tablespoon finely grated lemon zest, divided
Strawberry Butter (recipe follows)
INSTRUCTIONS
Preheat oven to 400 degrees.
In a large bowl, whisk together flour, baking powder, 1/4 cup sugar, and kosher salt. Add cold butter pieces to bowl and using a pastry cutter, blend cold butter pieces into flour mixture until your largest pieces of butter are pea-sized. Alternatively, if you don't have a pastry cutter, use two knives by holding one in each hand and cutting until pea-sized consistency is reached. Make a well in center of flour mixture.
In a medium bowl, whisk together 1 cup half-and half, the egg, and 2 teaspoons lemon zest. Pour into well of flour mixture and stir with a fork just until mixture comes together and liquid incorporates evenly. Do not over-mix.
In a small bowl, stir and smash remaining tablespoon sugar together with remaining teaspoon lemon zest until thoroughly combined. Set aside.
Turn dough out onto a lightly floured work surface. With lightly floured hands, form dough into a 1/2-inch thick round. Cut into 8 equal wedges with a floured knife or bench scraper.
Transfer with bench scraper or metal spatula to a parchment lined baking sheet. Lightly brush scones with remaining tablespoon of half-and-half, then sprinkle each with lemon sugar. Bake until light golden, about 14-16 minutes.
Transfer to a wire cooling rack, allowing to cool slightly. Serve warm with Strawberry Butter.
STRAWBERRY BUTTER
makes approximately 1 cup
INGREDIENTS
1 stick (4 ounces) butter, softened to room temperature
4 large (about 5 ounces) ripe, room temperature strawberries, finely diced
2 teaspoons finely grated lemon zest
1 tablespoon honey
1/8 teaspoon kosher salt
INSTRUCTIONS
Place all ingredients in a mini-prep food processor and blend until smooth. You will need to stop and scrape sides of bowl down several times and blend for a few minutes to achieve smooth consistency. If you don't have a mini-prep, don't try in a standard sized food processor. Instead, stir honey and salt into softened butter until thoroughly combined, then finely mince strawberries until broken down and stir into butter mixture. It will be a bit chunkier, but still delicious.
Place any unused butter in a small container. Cover and store in refrigerator.