I had an over abundance of lemons! I had a bag of lemons, more on my tree, and even a few Meyer lemons.
First I made lemon curd...4 jars! YUM!
Then I baked some lemon scones.
2 c. flour
2 t. baking powder
1/2 t. salt
4 T. cold unsalted butter (half a stick)
2 eggs
1/3 c. heavy cream
2 T. lemon zest
Preheat oven to 425. Combine flour, baking powder and salt in a large bowl. Cut in the butter with a pastry blender, until it is in very small pieces. Add eggs, one at a time. Finally, add cream and zest. Turn dough onto a floured surface, and knead until smooth. Roll, or pat dough, and cut 6-7 rounds. Bake 15-20 minutes until golden.
We had breakfast for dinner, and used the lemon scones for Lemon Eggs Benedict with crispy pancetta, poached eggs and lemon hollandaise. It was great with grilled asparagus.
Comments (5)
I really love eggs benedict. Yours look fantastic.
Posted by Barb Cabot | April 7, 2010 8:29 AM
Posted on April 7, 2010 08:29
Looks wonderful! I have not had breakfast yet, and this is not helping. LOL
Posted by Eden | April 7, 2010 9:06 AM
Posted on April 7, 2010 09:06
Fantastic! How I do love lemons.
Posted by sandrac | April 8, 2010 11:31 AM
Posted on April 8, 2010 11:31
YOU WERE RIGHT-BRAD MAKES BEAUTIFUL POACHED EGGS. THE WHOLE MEAL LOOKS PICTURE PERFECT!!
Posted by Jan | April 8, 2010 11:53 PM
Posted on April 8, 2010 23:53
Oh yum! I could eat it right now!
Posted by nancyhol | May 2, 2010 9:32 PM
Posted on May 2, 2010 21:32