Lemon Scones.

In winter there isn't a whole lot that's in season. We ate a fair amount of brussel sprouts, squash, onions, mushrooms, potatoes and citrus this winter. Citrus is one of the bright spots in winter. It's a little reminder of the flavor and freshness that comes with summer; a reminder that it will come again...someday. A couple times this winter I have bought bags of meyer lemons. When they are in season, while it's dreadfully gray outside, a big bag of bright, juicy lemons is a bargain. But, what exactly are you supposed to do with an entire bag of lemons? I decided to make scones. Here's how it goes:

2 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup sugar
1/2 cup butter, chilled and cut into 10-12 small pieces
8-10 tbsp fresh meyer lemon juice
1-2 tsp meyer lemon zest

1 more tbsp meyer lemon juice
2-4 tbsp powdered sugar

First, preheat your oven to 400 degrees.

Whisk all your dry ingredients together. Add the butter, cut into small cubes, to the dry mixture.

Get your hands in there and push the butter in the the mix until it's a fine-ish crumb.




Add the lemon juice and zest, a little at a time, fluffing with a fork as you go. Press the mixture into a ball; add enough juice to hold together.

Divide dough in half and form into two balls. Press each ball of dough into a 1" think disc. Cut into fourths or sixths with a knife and separate slightly.

Bake on a cookies sheet at 400 degrees for 20-25 minutes, until slightly browned.

Meanwhile, mix a tbsp lemon juice with a few tbsp powdered sugar to make a glaze topping.

When scones are cooked put on a rack to cool. Drizzle each scone with glaze.