Lemon and Mint lighten the richness of these buttery scones, a scrumptious baked delicacy made with both wheat and oat flour.
Course Bread Muffins Crackers
Cuisine British Fusion
Keyword Rustic Lemon Mint Scones
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
chill 15 minutesminutes
Total Time 1 hourhour
Servings 8servings
Equipment
Cookie sheet
Rolling Pin
Pastry cutter or biscuit cutter
Ingredients
12ozCold Butter cut into pieces
1/2cupWhole milk cold
2tbspHeavy cream
4tbspLemon juice cold
1tbspLemon zest extra for garnish
1/4tspLemon extractoptional
1/3cupSugar extra to sprinkle
2tbspMint leaves extra for garnish
2cupsAll Purpose Flour extra for dusting
1cupOat flourcrushed rolled oats
1 1/2 tspBaking powder
1 1/2tspBaking soda
1/2tspSalt
Instructions
Preheat the oven to 350. Place a piece of parchment paper on top of a cookie sheet.
In a large bowl, or with a stand mixer, place the all purpose flour and oat flour. Whisk in the sugar, baking powder, baking soda and salt.
With a pastry blender (if not using a mixer), work the butter pieces into the flour mixture until it resembles coarse meal.
Quickly work in the cold milk and cold lemon juice, (extract if using), zest and finely chopped mint leaves. For the best results in working with a scone dough, working with cold ingredients, keep butter from becoming soft, resulting in a flaky scone. Once the dough forms a ball, transfer to a lightly floured surface and with a rolling pin shape the dough into a round disk, or circle about an inch thick.
With a bench scraper or wide knife, transfer the dough to a flour dusted cutting board and place dough in the fridge to chill for 15-minutes. Shaping or cutting scones is much easier if the dough has not become room temperature.
Take the dough out of the fridge and with a pastry cutter, biscuit cutter or simply a sharp knife, cut the scones into the shapes you desire.
Transfer to the prepared baking sheet. On the top of the dough, brush the heavy cream, followed by a sprinkle of sugar and a few chiffonade chopped mint leaves. Bake the scones for about 30-minutes or until they begin to look golden. Remove the baked scones from the oven. On the top of the scones sprinkle with a little more freshly chopped mint and zest of lemon. Serve.