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Author Notes: I have been looking for an easy scone recipe and I could not find one I really liked. So I invented this one with scones baked in a madeleine baking dish. They are easy to make and bake fast, making them ideal for either breakfast or high tea. —Kenza Saadi
Makes 12 scones
- 50 grams high quality butter
- skin of one quarter of a lemon
- 2 eggs
- 1 tablespoon honey
- 3/4 cup sifted flour
- 1 pinch salt & pepper to taste
- 1 teaspoon baking powder
- Prepare a madeleine baking pan by spreading some melted butter and sprinkling it with flour.
- Melt 50 gr of high quality butter. Once it starts to melt add the skin of a quarter of a lemon cut in very small wedges. Take out of the fire when it is almost melted and set aside.
- In a bowl, mix on high speed two whole eggs and a tablespoon of honey. Mix for at least five minutes, until it acquires a light yellow color.
- In a separate small bowl combine three quarters of a cup of sifted flour, a pinch of salt and a teaspoon of baking powder.
- Change the hand mixer utensils to the ones used for dough (in the form of spirals) or use a spatula, and mix the flour very gently and slowly into the egg mixture.
- When it has an even consistency add the melted butter with the lemon wedges, and mix again. Careful not to splatter the butter all over. (I did!)
- Immediately place the dough in the madeleine baking pan. Use one generous tablespoon per space. Bake for 10 to 12 minutes in a 180º C. oven.
- Let the scones cool a little before taking them out of the pan. Serve them on their own or with jam. I served them with homemade fig jam.
- This recipe was entered in the contest for Your Best Weekday Breakfast Recipe