Make Ahead

Cinnamon Lemon Scones

April  5, 2011
0 Ratings
  • Makes 12 scones
Author Notes

These scones came about after making ladybake's Roast Spiced Applesauce the day before. I loved the spices she used so much I decided to make it into a scone. I would have used dried apple, but I already had apricots in the cupboard. Their sweetness was a pleasant surprise in the mix of the cinnamon and lemon. I also decided to add the salba for some nutritional value.
Finally I've discovered a scone that can stand alone, no need for jam or preserve! —oohsadetlo

What You'll Need
  • 1 cup whole wheat flour
  • 1 cup all purpose flour
  • 1/3 cup white sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 1/2 teaspoon ginger
  • 2 tablespoons ground salba (optional)
  • 1/4 cup raisins or currants
  • 1/4 cup diced dried apricots
  • 10 tablespoons butter (room temperature)
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon rind
  • 1/2 cup sour cream
  • 1 handful sliced almonds for decorating
  • 1 splash milk for brushing
  1. Preheat oven to 400 degrees and line baking sheet with parchment paper.
  2. In a medium bowl, mix flours, sugar, baking powder, baking soda, salt and spices. Add the butter and using your hands mix the dough, making sure not to overwork. Add in the dried fruit.
  3. In a small bowl, whisk the egg, sour cream until smooth. Whisk in the lemon rind and lemon juice. Using a spatula, stir in the sour cream mixture into the flour mixture until moistened.
  4. Flour hands and pat dough into small circles, careful not to handle too much. Place on baking sheet and brush with milk. Top with sliced almonds.
  5. Bake for approx. 10 minutes until golden brown. Let cool on rack for about 5 minutes and serve!

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