Lemony Hibiscus Scones


Sweet and tart. Just how I like my candy, my friends, and scones.


 

Large bowl

3 cups [360g] all-purpose flour

1/3 cup [68g] granulated sugar

1 tablespoon baking powder

1 1/2 teaspoons salt

2 tablespoons milk powder, optional


In a liquid measuring cup

1 1/4 to 1 1/2 cups [300-345g] heavy cream

1 tablespoon vanilla extract

Zest of a large lemon


On the sidelines

1/2 -3/4 cup [115-130g] dried hibiscus flowers, rough chopped


 

1

Whisk together the dry ingredients in the large bowl.


2

Slowly add in the wet ingredients to the dry and stir together with a strong wooden spoon or if you're like me, your hands. You may not need all the cream so start with less and add enough to get the dough cohesive and there isn't any flour remaining in the bottom of the bowl. Fold in the dried hibiscus.


3

Turn the dough out onto a lightly floured surface and shape it into a medium disc. Wrap with plastic wrap and let it sit in the fridge for an hour.


4

After chilling time, preheat the oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper.


5

Remove the dough from the fridge and cut into wedges. Place onto prepared baking sheet in closer proximity than you would for cookies- about an inch- and forming a circle. Brush with any remaining cream, and sprinkle with sparkling sugar if you like.


6

Bake for about 15 minutes until lightly brown and barely cooked through. Remove and let cool on the pan for a few minutes before moving to a cooling rack.




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