Oh well... They just looked like a pretty standard, plain, flaky biscuit. I just wish I'd remembered to photograph them. They were nice. Fairly plain, but soft, buttery, and not too sweet, with just a hint of citrus from the lemon zest in them. Really lovely.
Lemon-Scented Biscuits
Slightly adapted from The Big Book of Breakfast by Maryana Vollstedt
Ingredients
- 250g soft (plain/standard/cake) flour
- 1 Tbsp. baking powder
- 1 Tbsp. sugar
- 1/4 tsp. coarse sea salt1, ground (optional)
- 1/2 Tbsp. lemon zest2
- 70g butter
- 3/4 c. half-and-half (10% MF)3
Directions
- Preheat oven to 230°C (450°F).
- Sift the baking powder in to the flour.
- Add the sugar, salt (if using), and lemon zest and mix well.
- Cut butter into dry ingredients until blended.
- Add half-and-half and stir until just mixed.
- Turn out onto a well-floured surface and press into a round 2-3cm thick.
- Fold in quarters and press flat again. Repeat 2-3 more times.
- Use a biscuit cutter or drinking glass to cut into 5-6cm circles. (You should get about a dozen.)
- Place on an ungreased baking sheet.
- If desired, brush with a little milk and sprinkle with sugar.3
- Bake until just starting to colour on top (~12 minutes).
1 If using salted butter, omit the salt here. If using unsalted butter, you may wish to add a small amount of salt. They don't need much, but a little pinch can be nice. Back
2 The original recipe only calls for 1 tsp. of lemon zest and that's what I used this time, but I think it would've been nice with a bit more, so I've upped it slightly here. Back
3 I usually mix my own half-and-half by combining whipping (35%) cream and milk. For this one, I decided to go a little light on the cream and heavy on the milk: more of a 1/3-to-2/3 than 1/2-and-1/2. Back
4 The original recipe didn't call for this step and I didn't do it this time around. But, having tasted them, I think they'd be quite nice with a little sprinkle of sugar on top. Back
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