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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
grams high quality butter
skin of one quarter of a lemon
cup sifted flour
pinch salt & pepper to taste
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