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Paradise and Pennant Candied Fruit

Lemon Sourdough Scones

Lemon Sourdough Scones are light and lemony with a hint of tang from the sourdough starter. Candied chopped lemon peel is added to the scone batter and then the tops are brushed with a small amount of milk or cream, sprinkled with sugar and extra candied chopped lemon peel before baking. The result is a tender scone with just the right amount of sweetness, perfect with your morning cup of coffee.

Ingredients

• 1 cup flour
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 2 teaspoons baking powder
• 1/2 cup 1 stick cold butter, cut into small pieces
• 1/2 cup Candied lemon peel
• 1 egg
• 3/4 cup sourdough starter, fed
• 1 teaspoon lemon extract
• 1 tablespoon milk
• 2 tablespoons sugar for topping
• 1/4 candied lemon peel

Directions:

Into a mixing bowl, sift together flour, sugar, salt, baking soda and baking powder. Cut in the butter with a pastry blender or two knives until the mixture resembles coarse meal. Stir in candied lemon peel.

Break egg into a 1-cup measuring cup, beat lightly with a fork, then fill the cup with starter (adjust amount of starter if necessary to make mixture equal 1 cup) Add this mixture and the lemon extract to the dry ingredients and mix lightly just until combined. Turn out onto a lightly floured board and gently knead 8 to 10 times. Knead in up to 1/4 cup more flour if needed to keep dough from sticking (dough should be very soft)

Gently pat dough into a circle about 8″ in diameter. Using a floured knife, cut into 8 wedges. Brush tops with milk, sprinkle with sugar. Sprinkle tops of scones with candied lemon peel. Carefully transfer wedges (use a spatula or pie server) to a lightly greased baking sheet, placing them at least 2″ apart. Bake at 400 degrees for 15 to 20 minutes, or until golden. Transfer to a rack to cool slightly before serving

A recipe from our Guest blogger, Lynn Huntley.