Loving the peaceful weekend baking vibes here. I feel like you'd be incredible at baking with children: not too complicated, totally delicious, and fun additions like "plunking" down zest onto the frosting :)
Quick tip on white whole wheat flour…because it is whole wheat, it goes off faster than all purpose. Store it tightly sealed in the fridge, especially during the summer, if you’re not going to use it quickly. Also, keep an eye on the sell by date. I have found bags on the shelf at the grocery that were beyond the date.
The WHOLE LEMON! Mind is blown. Gonna try making the lemony-ist lemon scones soon! Also so excited to watch the cream thicken lol. Looks like such a fun process.
Usually the way to avoid the bitterness of the pith is to boil it. I know of a flourless cake that involves boiling clementines for a good long while before blending them up and adding all the other ingredients. I might try it both ways just to see the difference (if any).
We can totally understand why you might think that, but happily, no-it's balanced out by all the sweetness :). You could absolutely try this with a cake (or a tart, like Lazy Mary’s Lemon Tart or the Whole-Lemon Tart from Dorie Greenspan’s Paris Sweets).
Lovely could smell them from here. Thought they would rise more and scone dough is always better if its slightly too wet. Will see if I can find that flour in UK thank you
Amateur home-bakers in the U.S. stick with measuring cups--most have never even owned a scale to weigh ingredients. (Do most people in other countries, even those who rarely bake--own scales at home?)
Ooooo those look good!!! Do you know if it would be possible to use other kinds of citrus the same way as this recipe does? I recently got the idea to try making orange & dark chocolate scones, but I know orange rind tends to be extremely bitter. My original plan was to try and candy the rind to fold it in the dough, but after this I might skip the candying and just boil it to remove some bitterness before adding it to the blender
Yes! We actually have a great recipe for a whole-orange cake on our site that you might want to check out for inspiration: food52.com/recipes/75095-sunset-s-whole-orange-cake. Happy baking!
Is there a reason for using confectioners sugar, aside from "because it's going to come in handy later on"? I totally don't mean that in a sarcastic tone--I'm wondering if it alters the texture of the product as compared to if we used granulated? Thanks much 😊
@@elund408 I've used soft white for rolls and some desserts. I went with that today. The lemon scones were good. I need to grind some hard white and give it a try next time. Yummy scones.
How the hell do Americans completely ruin scones every single time, it makes my Kiwi half want to kick my American half's butt. Scones are meant to be light and fluffy like biscuits. These hockey puck things sold in Starbucks and every supermarket bakery are as far from a scone as you can get. I have been making scones for thirty five years and it just angers me to see them butchered in this way. The dough is meant to be very sticky wet, adding liquid until the flour mixture comes together before being scooped on to a floured surface for cutting. Manhandling the dough too much creates too much gluten in the scones and they will come out hard and flat.
Her voice is sooooo soothing!
Loving the peaceful weekend baking vibes here. I feel like you'd be incredible at baking with children: not too complicated, totally delicious, and fun additions like "plunking" down zest onto the frosting :)
Quick tip on white whole wheat flour…because it is whole wheat, it goes off faster than all purpose. Store it tightly sealed in the fridge, especially during the summer, if you’re not going to use it quickly. Also, keep an eye on the sell by date. I have found bags on the shelf at the grocery that were beyond the date.
The WHOLE LEMON! Mind is blown. Gonna try making the lemony-ist lemon scones soon! Also so excited to watch the cream thicken lol. Looks like such a fun process.
omg these look so good! Going on my weekend baking list!
Just made these! So lemoney and so divine! Had fun adding the lemon puree to the cream- magical!
looks delicious!!! Does using the whole lemon produce any bitter aftertaste? Also, can this technique be used for cake recipes? thanks!
Yes, I would think including the pith (that we always avoid) would add bitterness to the scones. Interested in this answer.
Usually the way to avoid the bitterness of the pith is to boil it. I know of a flourless cake that involves boiling clementines for a good long while before blending them up and adding all the other ingredients. I might try it both ways just to see the difference (if any).
We can totally understand why you might think that, but happily, no-it's balanced out by all the sweetness :). You could absolutely try this with a cake (or a tart, like Lazy Mary’s Lemon Tart or the Whole-Lemon Tart from Dorie Greenspan’s Paris Sweets).
How much Heavy Whipping Cream?
Emma! My mouth is watering and my mind is blown. Amazing recipe.
Thanks for watching, Kate! Happy baking :).
I just made these scones and they are positively amazing!! Thank you
I read reviews on the website that said they were too sour. What did you think ?
Really enjoyed this video. Emma is very endearing and the recipe looks great!
She is just too cute, you can tell Emma loves what she does. 💕
Just made these ,I must say, they are delicious !!
You And your recipes are always delightful. Can’t wait to make this one.
Thanks for watching, Sandra! Let us know what you think!
Emma is my favorite @Food52 chef. All of her recipes are simple and delicious. 😊
Look very delicious 🤤 😋
I looooove a good lemony pastry 😍
Interesting... kinda like making buttermilk but with cream 🤔
I’m gonna have to try this!
This looks delicious 😋
Leaving for store right now
Ooh these looks Devine 🤓🏴
Lovely could smell them from here. Thought they would rise more and scone dough is always better if its slightly too wet. Will see if I can find that flour in UK thank you
Really appreciate how her recipes have minimal ingredients.
love these 🤗
That is the simultaneously the LONGEST and TINIEST WHISK I have ever seen.
I'm having whisk envy!
Can I freeze these? How long would they last?
i have to try this one day 🙏😍
It’s as if summer was imminent! 🍋🍰
I loooove how RUclipsrs from the US always have to explain why they use a scale xD
Amateur home-bakers in the U.S. stick with measuring cups--most have never even owned a scale to weigh ingredients. (Do most people in other countries, even those who rarely bake--own scales at home?)
You are in the minority. You've missed the point.
so testy recipe wow
Ooooo those look good!!! Do you know if it would be possible to use other kinds of citrus the same way as this recipe does?
I recently got the idea to try making orange & dark chocolate scones, but I know orange rind tends to be extremely bitter. My original plan was to try and candy the rind to fold it in the dough, but after this I might skip the candying and just boil it to remove some bitterness before adding it to the blender
Sounds amazing!
Yes! We actually have a great recipe for a whole-orange cake on our site that you might want to check out for inspiration: food52.com/recipes/75095-sunset-s-whole-orange-cake. Happy baking!
Could you use another citrus, like orange, lime, etc?
Is there a reason for using confectioners sugar, aside from "because it's going to come in handy later on"? I totally don't mean that in a sarcastic tone--I'm wondering if it alters the texture of the product as compared to if we used granulated? Thanks much 😊
Could you add blueberries to this scone or would their liquid ruin the texture?
You could add dried blueberries without ruining the texture.
how will adding the entire lemon help improve the flavour if the flavour is in the zest/ juice itself?
I have never seen the bitter citrus pith used in baked goods (or almost anything)...it would interesting see how these taste. 🤔
Hope you give them a try, Suzanne! We think you'll find the flavor to be really lovely.
Soft white or hard white whole wheat?
it would be hard, soft wheat is good for noodles but not really bread. it comes from hard white wheat as against hard read which used to be the norm.
@@elund408 I've used soft white for rolls and some desserts. I went with that today. The lemon scones were good. I need to grind some hard white and give it a try next time. Yummy scones.
Amusyenung through headphones and the blender sound came on.
My cat looked at me like...HOOMAN WTF.😂😂
Edit: They look yum
Is there a brand name "white whole wheat" flour anyone recommends?
King Arthur would be my choice. I’ve found Gold Medal’s tastes kind of rancid.
@@given2dream i have used King Arthur several times as it is available in the grocery store
Me like!
she is the most gorgeous person i saw ever
White whole wheat flour 🤯
It looks so soft 🤔 scones are supposed to be hard.
No they aren't... rock cakes are hard which in the US are often confused for scones.
We did not like these enough to try again. Flaky but bitter and not sweet at all. Disappointed, we love lemon.
How the hell do Americans completely ruin scones every single time, it makes my Kiwi half want to kick my American half's butt. Scones are meant to be light and fluffy like biscuits. These hockey puck things sold in Starbucks and every supermarket bakery are as far from a scone as you can get. I have been making scones for thirty five years and it just angers me to see them butchered in this way. The dough is meant to be very sticky wet, adding liquid until the flour mixture comes together before being scooped on to a floured surface for cutting. Manhandling the dough too much creates too much gluten in the scones and they will come out hard and flat.
Can she be less annoying ? It’s not magic. It’s called science when you add acid into cream and it thickens (curdles) …………