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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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
:large mixing bowl, medium saucepan, baking sheet
Preheat oven to 400Â°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.
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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