Are you tired of flat, dense scones that fall short of bakery perfection? Get ready to transform your high-altitude baking with these incredible Lemonade Scones that prove altitude is no match for culinary creativity! Imagine biting into a light, zesty scone that's perfectly golden, topped with a luxurious lemon cream that will transport you to pastry paradise. Whether you're a mountain-dwelling baker or just looking to master the art of high-altitude baking, this recipe is about to become your new secret weapon in the kitchen.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 scones
Ingredients
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold butter, cubed
- 1/2 cup lemonade
- 1 large egg
- 1 teaspoon lemon zest
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 425°F (218°C). At high altitude, adjust oven temperature by increasing it by 25°F to compensate for lower air pressure.
- In a large mixing bowl, whisk together flour, sugar, baking powder, and salt until well combined. Due to high altitude, reduce baking powder by 1/4 teaspoon to prevent over-rising.
- Add cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces.
- In a separate small bowl, whisk together lemonade, egg, and lemon zest until thoroughly blended.
- Create a well in the center of the dry ingredients and pour in the lemonade mixture. Gently fold together using a spatula until just combined. Be careful not to overmix, as this can make scones tough.
- Turn the dough onto a lightly floured surface. Gently pat into a 1-inch thick circle. At high altitude, dough may be slightly drier, so add a touch more liquid if needed.
- Using a sharp knife or bench scraper, cut the dough into 12 equal wedges. Place scones on a parchment-lined baking sheet, spacing them about 2 inches apart.
- Bake for 15-18 minutes, or until golden brown. High altitude may require slightly longer baking time, so watch carefully and test with a toothpick for doneness.
- While scones are baking, prepare lemon cream by whipping heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Remove scones from oven and let cool on a wire rack for 5-10 minutes. Serve warm with the prepared lemon cream.
Tips
- Precision is Key: High-altitude baking requires careful measurement and slight ingredient adjustments. Always use level measuring cups and follow the recipe exactly.
- Moisture Matters: At higher elevations, ingredients tend to dry out faster. Keep your butter cold and work quickly to maintain moisture in the dough.
- Oven Temperature Adjustment: Always preheat your oven and consider the recommended temperature increase for high-altitude baking.
- Don't Overmix: Gently fold ingredients together to keep your scones tender and light. Overmixing can lead to tough, dense pastries.
- Watch Carefully: Baking times may vary slightly at high altitudes, so keep a close eye on your scones and use visual cues and a toothpick test for doneness.
- Humidity Hack: If your dough seems too dry, add a tiny bit of extra liquid. If too wet, sprinkle a bit more flour.
- Cooling is Crucial: Allow scones to cool slightly before serving to help them set and develop the perfect texture.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 4g
Fat: 19g
Saturated Fat: 12g
Cholesterol: 75mg
