I have already ranted about how lemony I like my lemon baked goods — very lemony. Today, I’m sharing with you another super-zesty recipe. This time, it’s for light, breakfasty lemon scones. I’ve lightened up this traditionally buttery treat by using olive oil as the fat to make it a tad healthier (OK — to be honest, it’s really because I didn’t have anything else in the house when my baking mood struck…). The olive oil flavour does come out in the scones, so feel free to substitute another oil of your choosing, or stick to butter (but double the quantity in the recipe if you do). The substitution makes the scones dairy-free, so share it with your friends who can’t handle lactose!
Looking for a delicious Thanksgiving treat to bake? Look no further!
Scones are simply wonderful concoctions. They have a beautiful consistency that, to me, defines elegance. And yet, they are still hearty and heavy enough to feel homey and comforting.
Fall and Winter are the perfect time for scones — piping hot with tea, they’ll warm you to the core on a cool day. And what better way to give scones a real Fall flair than to add pumpkin to the mix? (It is a great way to get rid of any extra pumpkin you have lying around post-pumpkin pie baking, anyway!)