Quarantine Kitchen: Citrus Scones
I have yogurt now, and so this morning decided to make cousin Jennie’s no milk, no eggs Citrus Scones.
Jennie says they are delicious and easy to make. That sounds excellent.
2 C. flour
3 T. cold butter
¼ tsp. baking soda
¼ tsp. salt
2 T. baking powder
1 6oz. carton orange or lemon yogurt. [I used plain yogurt, which is what we have. But I also have beautiful big fresh lemons]
2 tsp. orange peel [I used lemon peel]
¼ C. orange juice [lemon juice for mine]
1/3 C. sugar
2 tsp sugar [I used shaved chocolate]
Cut butter into flour, baking soda, salt, baking powder. Stir in orange or lemon peel, yogurt, orange or lemon juice, 1/3 C. sugar.
This makes a soft dough. You will need to shape it into a round on a floured board and then place in pan. [Or I just used my hands to shape the dough].
Pat into an 8 or 9 inch greased round pan, sprinkle with 2 tsp. sugar.
[However, you may remember that I had melted and then reformed to a hard slab what had originally been chocolate chips – a 4.5 pound slab! So in the spirit of using what I have in my kitchen, I broke off and then grated chocolate, about a 1/4 cup to sprinkle over the top of my scones]
Score in 8 wedges. Bake at 375 degrees for. 25 minutes.
[Some recipes tell you how to store leftovers. That is not necessary here especially if you have hot coffee or tea or hot chocolate – and a free morning – or afternoon – at home].
Enjoy. Hope you are trying old favorites — and new recipes with what you have in your kitchen — and enjoying your creations.
P.S. Another lesson I’m learning by staying home is that those treats I sometimes get myself – like a scone – to go with my coffee when I’m out and about with friends are really easy to make, and likely healthier [if I don’t eat five of them at once] and cheaper and even at least sometimes taste better than the purchased kind!