Once upon a time I posted a recipe for a recipe that I didn’t personally make.
- These scones appeared on my kitchen table in a magic Welcome Home basket a few days ago, and they are so heavenly, so buttery-moist and just a little crumbly, that I can’t not share.
- I am not ready to bake my own things yet. Eating baked things that others make for me: y-e-s, yes, yesyesyes. But baking in my own kitchen would require me to think and plan and buy baking stuff, and considering that I just drove a car for the first time in a year and photographed these 2 single remaining scones on paper plates (the only thing from the kitchen not still in a box), I don’t think I’m quite there. But again. The eating.
- I have an amazing baker in my family and her name is My Sister. Except her real name is Kristin and she’s cute as can be. This is my thank you letter to her and my love letter to her scones.
You guys? Even if you don’t love scones, just try these. Because something about the texture of these is so perfect. Look at that first picture again —> hello perfect scone crack. I mean literally, the crack through the middle. Isn’t that some sort of prerequisite for awesome scones? I wouldn’t know because I don’t make awesome scones, but Kristin does, and hers have a scone crack, and I couldn’t love it more.
She loosely based the recipe on one from our hometown church cookbook and then added her own zing, zest, pinch of Kristin, like she does. They turned out just buttery enough, so they were almost soft, but still sturdy enough to kind of break pieces off and dunk in coffee. And the glaze dries gorgeously on the top and gives it the most perfectly subtle citrus sweetness. I had mine topped with the two best scone toppings in the history of life: butter and honey. And a big ol’ morning mug of coffee. And then another one, and repeat for one week.
If scones aren’t your thing, yoooouuuu still have to try them. But if you want to bake other cute things like Kristin, go back in time to her Fruit Pizza. I posted the recipe on Pinch of Yum even though layering fruit in beautiful designs is not the kind of thing I am really good at. Right now Kristin is singlehandedly keeping this little bloggy alive. I think I owe her some lentils.
Hey. Butter and honey. Don’t forget.
- 3 cups all purpose flour
- ½ cup sugar
- 2½ teaspoons baking powder
- ½ tsp. baking soda
- ¾ teaspoon salt
- ¾ cup butter, cut into small pieces
- ¾ teaspoon lime zest
- 1 teaspoon lemon zest
- 1 cup buttermilk
- 1½ cups powdered sugar
- juice of one lemon, juice of one lime
- ½ teaspoon almond flavoring
- Preheat the oven to 375 degrees. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.
- Cut in butter to the flour mixture and then add the zest and buttermilk. Stir until just combined.
- Drop by spoonfuls onto lightly greased baking sheets, or form dough into a 1-inch thick circle and cut sections like pie pieces.
- Bake for 12 minutes. Cool completely.
- Whisk icing ingredients together in a small bowl until smooth. Drizzle icing over cooled scones.
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