Bright lemon flavored scones speckled with chia seeds in place of poppy. Feel free to switch it up.
- 1/2 c. heavy cream
- 1 large egg + 1 yolk
- 1/3 c. pure cane sugar
- 1 1/2 tbsp. lemon zest
- 2 c. all purpose unbleached flour
- 1 tbsp. aluminum-free baking powder
- 1/2 tsp. kosher salt
- 6 tbsp. unsalted butter
- 2 tbsp. chia seeds
- 1/4 c. powdered sugar, heaping
- 1/2 tbsp. lemon juice
- 1/2 tbsp. heavy cream
- In a measuring cup, whisk together cream and eggs. Set aside.
- In a small bowl, add sugar and lemon zest. Rub between your fingers until fragrant and oils are released.
- In a large bowl, whisk together flour, lemon sugar, baking powder, and salt.
- Cut butter into the flour mixture until it resembles coarse meal.
- Make a well in the center and pour in cream mixture. Using a pastry fork and/or your hands, combine until dough just comes together. Stir in chia seeds.
- Line baking sheet with parchment paper or Silpat. Place dough on the baking sheet and form into a 6″ square (or so). Cut in half. Place any crumbs on the top of one rectangle. Then place the other rectangle on top and gently press or roll out until about 2″ thick. Repeat until most of the crumbs have been absorbed. Roll the dough into a 6″ square. Cut in half both ways, then cut each square into a triangle, leaving you with 8 scones.
- Using a pastry bench, loosen from the bottom and evenly place on the baking sheet.
- Lightly brush with any remaining cream from the measuring cup. Place in freezer. Meanwhile preheat oven to 425°. Once preheated, remove scones from freezer and bake for 15 minutes or until golden and cooked through. Place on cooling rack.
- Make the glaze. Add all ingredients to a small bowl. Whisk to combine. Once scones are cool to the touch drizzle with glaze. Sprinkle with more chia seeds if desired. Best served within one day.