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)
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.