It’s abundantly clear that Ree Drummond (better known as The Pioneer Woman) knows what she’s doing in the kitchen, but she’s truly outdone herself with her perfect cream scones. They’re buttery and the best kind of melt-in-your-mouth crumbly and I speak from experience when I say that it’s incredibly difficult to stop at just one. She takes her basic recipe and sometimes flavors it with rosemary or berries or vanilla, but here we’ve left them simple with bright, sunny lemon. I could go on and on about their wonderful texture and flavor, but all I really need to say is – I don’t think I’ll ever need another scone recipe.
With her method you sift together the dry ingredients, and stir together the wet ingredients (the cream, lemon zest, vanilla, and egg) and let the cream mixture sit to steep for a few minutes. This seems to help that lemon flavor really permeate every bite, so go ahead and follow instructions here. You can let it sit while you cut the butter in, so you’re not standing around waiting or anything.
INGREDIENTS
3 cups all-purpose flour
2/3 cups granulated sugar
5 teaspoons baking powder
1/4 teaspoon salt
1/2 lb (2 sticks) unsalted butter, chilled and cubed
1 large egg
1 cup heavy creamhttps://match.prod.bidr.io/cookie-msync?ai=ChUI-dKR6QsQ7rMMGKeVqOWWgoQDIAASCQoHY2hpY29yeRoDY2hpYACSAQNjaGk=&gdpr=0&gdpr_consent=&gdpr_pd=0&
1 teaspoon vanilla extract
Zest of 1 lemon
For the glaze:
5 cups powdered sugar, sifted
1/2 cup whole milk, plus more as neededhttps://match.prod.bidr.io/cookie-msync?ai=ChUI-dKR6QsQ7rMMGKeVqOWWgoQDIAASCQoHY2hpY29yeRoDY2hpYACSAQNjaGk=&gdpr=0&gdpr_consent=&gdpr_pd=0&
Zest and juice from 1 lemon
1/4 teaspoon salt
PREPARATION
Preheat oven to 350°F and line a baking sheet with parchment paper. Set aside.
In a medium bowl, sift together the flour, sugar, baking powder, and salt.
Stir egg, lemon zest, and vanilla into cream and allow to sit 10 minutes to steep.
Continued on next page (page 2)
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