When I used to work as a professional baker quite a few years back, one of my favorite breakfasts after a night of baking up buttery croissants and rustic baguettes was a freshly baked orange-currant scone. Warm and tender, it was perfection: crunchy on the outside and moist on the inside.
So, when it comes to what I like to bake for my family, scones often win. They are not only delicious, but super quick and easy to make, particularly if you use the food processor. (They are also a great way to get your kids involved in the kitchen.)
If you know me at all, I’m a sucker for anything that contains lemon, and so this is one of my favorite recipes for scones. Tender and buttery, almost like a sweet American-style biscuit or a cakey, tender cookie—these scones are not the dense, dry wedges you might find sharing the same moniker.
You can serve these on their own, with a little butter or clotted cream, or if you really want to do them justice, a big heaping dollop of homemade, succulent strawberry jam. Strawberries are in season right now, so be sure to choose flavorful, fragrant berries. With just a hint of lemon, the jam really highlights the subtle lemon flavor of the scones.
Recipe: Lemon Scone Breakfast Cookies with Quick Strawberry Jam
Makes 10–12 scones and 1 heaping cup jam
- 1/2 lb fresh ripe strawberries, hulled, quartered, and sliced
- 1/2 cup sugar
- 1 tbsp fresh lemon juice
- 2 cups unbleached all-purpose flour
- 1 tbsp baking powder
- 1/3 cup sugar
- 1/2 tsp kosher salt
- Zest of 2 lemons
- 1/2 cup chilled unsalted butter, cut into small pieces
- 1 large egg
- 2/3 cup whole milk
- 3 tbsp fresh lemon juice
- To make the jam: Place a small saucer in the freezer to chill. In a small, heavy saucepan, stir together the strawberries, sugar, and lemon juice. Bring to a boil over medium-high heat, stirring to dissolve the sugar. Reduce the heat to medium and simmer, uncovered, stirring occasionally, until the berries become very tender and the juices thicken, about 10 minutes.