Martha’s Scones April 25, 2008

I made the lemon variation of the current scone recipe from Martha’s Baking Handbook (page 42). I left out the ginger, but put in some dried cherries.

Overall, I thought they came out great. And Mom agreed :o) But the flavor was very subtly lemon. This might have been because the 2 lemons I bought didn’t actually give me the 1/2 cup of lemon juice called for. But either way, I think I’ll add the zest of another lemon next time. I’d also like to try them with dried strawberries…I’d just have to chop them up a bit. But I think it’d be delicious. And I love that you can freeze them for a few weeks…that way you can have warm scones whenever you’re ready!