 | | Directions |
- 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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Prep Time: 30 minutes
Cook Time: 30 minutes
Container: large mixing bowl, medium saucepan, baking sheet
Servings: 12
Serving Size: 1
|  | | 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 |
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