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July 9 - July 15, 2009
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by Clay Fong
Dessert Diva
Well the Fourth is over, which means no more Nathan’s hot dog eating contest until next year. I must admit I find it oddly entertaining. I want to look away but I can’t. I’m hoping it’s because of my love of all things food, and not that I am hoping to one day be a hot-dog-eating champ. There are worse things to set your sights on, though. My sights this week are for the perfect scone, and I think I came very close with this recipe.
Almond Lemon Zest Scones are the treat this time around, and although I wouldn’t want to have a scone-eating contest anytime soon, I definitely think you will want to knock back a few of these babies. There are many discussions of where the scone originated. Basically, the scone is a British quick bread very similar to an American biscuit dough.
I like to make them in a triangle shape reminiscent of scones you would find in a coffee shop. In this recipe, the zest from the lemon adds a crisp freshness. The sliced almonds toast up as they bake and complement the lemon so well that it tastes just like summer. It has just the right amount of sweetness — I’m not a “sweet” breakfast kind of a gal.
These scones aren’t just for breakfast, though. Afternoon tea with some clotted cream makes for a lovely afternoon. It isn’t that easy to actually find clotted cream in grocery stores, so make some fresh whipped cream to accompany them and you won’t be disappointed. A good scone recipe is an incredibly good thing to have up your sleeve. Not a lot of people think they can make them, and in fact they are very easy. So when you feel the need to impress, a nice batch of scones should do the trick. My friends and I like them anytime of the day. They go just as well with wine or an after-dinner drink as they do with coffee or tea. There are no rules to when you can eat them. Just don’t decide to challenge me to a scone-eating contest because I just changed my mind.
Although theses little beauties are meant to be savored and oooooed and ahhhhhed over, I would take on a scone-eating challenge any day of the week. Hot-dog-eating contests are so last year. Scone eating contest is where it’s at. Time and location to come later. Beware, I can kick some culinary booty. Yes, my family is very proud. Now, follow the directions, put some love into it and invite me over when it’s done.
Before you start: Use very cold butter. Make sure your lemon is clean — you will be using the whole lemon for zest.
Almond Lemon Zest Scones
2 cups flour
4 tablespoons brown sugar
1/2 teaspoon salt
1 tablespoon baking soda
5 tablespoon unsalted cold butter (cut into pieces)
zest from one lemon
1 cup heavy whipping cream
1/2 teaspoon almond extract
1/2 cup sliced almonds
Lemon Glaze
3/4 cup powdered sugar
juice from 1 lemon
powdered sugar for dusting
Preheat oven to 350. In large mixing bowl combine flour, brown sugar, salt and baking powder. Cut in butter and mix with flour until becomes crumbly. Zest lemon skin into mixture. Pour heavy cream into mixing cup or small bowl and add almond extract to it. Slowly pour cream over flour/butter mixture, and slowly mix until dough starts to form, using your hands to bring together. Divide into two balls. Pat and flatten one ball at a time onto a lightly floured surface. Shape into about a 1/2-inch thick circle. Cut dough like you would a pizza, coming out with 8 triangle pieces. Roughly crumble almond slices evenly over top of scones. Gently lift and place on baking sheet. Bake for 12-15 minutes until edges are turning brown. Turn out onto a cooling rack or parchment paper. Let cool.
Combine powdered sugar with juice from one lemon, stir until glaze forms. Drizzle over scones. Dust with powdered sugar. Enjoy!
You can watch the Dessert Diva every Monday at 8:35 a.m. on Channel 2. To contact Danette at the station, visit 2theduece.com and click on Daybreak on the Deuce. To chat with and/or send comments and suggestions, write to jdromega@aol.com.
Respond: letters@boulderweekly.com
Respond: letters@boulderweekly.com
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