Lemon Scones with Mixed Fruit Topping Recipe

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Bursting with lemon flavor, this scone recipe features a buttermilk and cinnamon batter that complements the citrus taste. The scones are even better when topped with a sweet mixed berry compote and a dollop of whipped cream.
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Servings:
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Ingredients
  • 2 1/4 cups flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 cup butter - unsalted, cold and cut into pieces
  • 1 lemon - zested
  • 1 teaspoon cinnamon
  • 3/4 cup buttermilk + 1 Tablespoon
  • 1 egg yolk
  • 1/4 cup milk
  • 3 tablespoons sugar
  • Mixed Fruit Topping
  • 1 package frozen mixed fruit
  • 3/4 cup water
  • 1/4 cup lemon juice
  • 1/2 lemon - zested
  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • whipped topping - for garnish
Container: large mixing bowl, medium saucepan, baking sheet
Directions
PREP
30 mins
COOK
30 mins
READY IN
1 hr
  • Preheat oven to 400°F.
  • Line a baking sheet with silpat or parchment paper.
  • In large bowl, sift flour, sugar, baking powder and salt. Add the butter pieces and cut into flour with hands or fork until it resembles small pebbles.
  • Add lemon zest, cinnamon and buttermilk. Mix just until liquid is incorporated. Don't overmix.
  • In small bowl, whisk egg yolk and milk.
  • With large spoon, drop dollops of dough on prepared sheet, you should have 12 dollops.
  • Brush tops of dough with egg wash and sprinkle with sugar.
  • Bake until golden and risen about 15 minutes.
  • Remove from oven and serve hot with fruit topping and whipped cream.
For Compote:
  • In medium saucepan, combine fruit, water, lemon juice, zest and sugar. Bring to a boil.
  • Reduce heat to med-low and simmer for 15 minutes. Stir occasionally.
  • In small bowl, combine cornstarch and water. Add to fruit mixture. Cook for 1-2 minutes more, stirring.
  • Simmer for 5 minutes, until thickened.
  • Serve with warm scones and whipped cream.
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