I never thought I'd come to admire scones as much as I do. But now, I usually make a small batch when I have buttermilk in the fridge. I'll bake half right away for breakfast and freeze the remainder for another day. It's so nice to get acquainted with the freezer and to realize all the things, such as scones, that freeze so well for a quick meal when the time comes.
While I've dabbled in almond scones, I usually default to this buttermilk scone recipe that makes six. I use a little whole wheat pastry flour with the all-purpose, and usually flavor it with orange zest and dark chocolate chips (I've tried using mini chocolate chips but we prefer the bigger pockets of chocolate). I didn't do anything earth-shattering here...I simply decided to substitute lemon zest for the orange. I always default to orange zest when baking and if chocolate is involved (for good reason, I think), and I've been neglecting lemon.
When I tasted these chocolate chip-lemon scones, I realized I should have been more heavy-handed with the lemon zest (here might have been a good way to use lemon extract) and I missed that strong flavor we've gotten so accustomed to from the orange zest. I decided we needed to splurge on a glaze so I made a simple lemon glaze with confectioners' sugar, lemon juice, and lemon zest.
A glaze makes any baked good a little more luxurious, don't you think? And it is an added richness that's called for and even necessary once in while. The extra pop of sweetness, the lemonade-like flavor and richness rounded these simple chocolate chip-lemon buttermilk scones out nicely.
Some mornings deserve a cup of tea and a scone.
