the saturday post | lemon cream scones with raspberry jam

I don't always have time for a leisurely breakfast. Or, I don't choose to make the time for a leisurely breakfast. That's the truth. So when Memorial Day weekend arrived, there was an extended opportunity to do something more proper than cereal, complete with a side of homemade jam.

Sometimes I wish I could eat this way every day, but it does make a morning like this all the more special. And speaking of breakfast, things just got a lot more interesting around here. After months of research, Andrew recently purchased a new Bezzera espresso machine straight from the factory in Milan. He spent most of the weekend testing the grind in the beans and steaming milk to the perfect froth. These scones alongside a hot latte reminded me of our time in London last year, a great memory to mull over for a few minutes.

I also had a breakthrough with the scones, and will never go back to using a stand mixer for the dough. This approach left me with my best batch yet with just the right texture: a slightly crisp edge with an interior crumb that melts in your mouth.


Adapted from Epicurious

I rely on my stand mixer for many projects in the kitchen, but the only way to achieve light, moist scones is to use your hands and a few simple utensils. Quickly and with confidence, your contact with the dough will be brief, just enough to bring it together and gently form it into a circle. Try it this way and I guarantee you’ll see a difference.

2 cups flour
¼ cup sugar, plus more for sprinkling
1 tablespoon baking powder
Pinch of salt
Zest of 1 lemon
1 1/3 cup heavy whipping cream, plus more for brushing

Line a sheet pan with a silpat or parchment paper, and preheat the oven to 425 degrees. In a large, shallow bowl, whisk flour, sugar, baking powder and salt. Add lemon zest and whisk to combine. Pour the whipping cream into the center of the flour, like making pasta, and use a fork to gently push the dry ingredients into the wet, turning the bowl with one hand as you go. When the dough is almost formed (don’t worry if it doesn’t look like one mass just yet), turn it out onto a lightly floured surface. Test it by gently pressing some of the dough between two fingers. If it remains slightly pressed, the dough is ready.

With a light touch, begin forming the dough into a circle. You don’t want to knead by folding the dough over on itself and pressing it into the board. Instead, just press the pieces together a few times until they stick, rotating the dough as you work. When the dough is in a rough circle, press it out with your fingers until it reaches an 8 to 10-inch round, about ¾-inch thick. If you’re thinking about using a rolling pin, don’t bother dirtying another piece of kitchen equipment; your hands are ideal here.

Cut into eight pieces and place on the prepared baking sheet. You’ll notice that the dough should still be soft as you arrange the scones. Brush with additional cream and sprinkle with sugar. Bake for 13-15 minutes, until puffed and slightly golden. Cool slightly before serving.


No fancy tricks here, just fruit and sugar and a few minutes on the stove.

1 pint raspberries, halved or quartered
1 tablespoon sugar

Pour sugar over the raspberries in a small saucepan. Cook over low heat until thickened, about 5-7 minutes.