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!
If a cookie, muffin, loaf, or cake is supposed to be lemon flavoured, mine had better be as lemony as it possibly can be. We’re talking industrial quantities of zest and juice, here.
That means that when I’m baking with lemon, I will always modify the recipe and double or triple the quantity listed. What can I say? I just don’t trust other bakers’ descriptions of their recipes.
I made this loaf a few weeks ago, modified from a ho-hum recipe I found online, and it was incredible. This lemon loaf is moist and tangy, with the texture reminiscent of a pound cake, but with a fraction of the fat (success!). The yoghurt gives it a creamy texture that I couldn’t get enough of. And the lemon. Oh, the lemon! I will definitely be making this again!