Lemon Scones

Scones, a pleasant breakfast or teatime treat, are made like shortcake. Slivers of lemon peel, or orange peel if you prefer, add a delightful surprise. These scones are sweet, astringent, slightly salty, heavy, and dry. The astringent and dry aspects are good for Kapha. When eaten in moderation, scones are good for all doshas.

Makes 1 dozen

2 cups unbleached flour and 1/2 cup besan (chick-pea) or barley flour, or 1/2 cups unbleached flour

2 teaspoons baking powder 1/4 cup sugar

4 tablespoons unsalted butter

1 to 2 teaspoons coarsely chopped lemon peel or any of the following:

1/4 cup raisins or currants

2 large dates or prunes, chopped

2 teaspoons chopped fresh or crystallized ginger 1/4 cup slivered dried apricots

2 teaspoons chopped orange peel 1 cup toasted coconut

2 tablespoons fennel seeds 1/2 cup milk or buttermilk

1. Grease a large baking sheet and preheat the oven to 475°F.

2. In a large bowl sift or stir the dry ingredients together. Cut the butter in with a pastry cutter or rub it with your fingers until the flour is mealy feeling. Add the lemon peel and enough milk to make a soft dough.

3. Roll or pat the dough out on a floured board to at least 1/2 inch thick. With a serrated or very sharp knife, cut it into triangles. Bake 10 to 1 minutes, until lighdy brown. Serve warm.

 

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