Are your weekdays as crazy as mine? Getting children up and out the door without making yourself late for work is a synchronized dance with steps choreographed to trip you up! I’ve been told for optimized results I have to feed these little munchkins before taking them to school which only adds another step to this dance.
To help, I use the weekends to do most of my food prep for the week. Part of that includes making a few easy to grab and go breakfasts. This weekend I made these delicious “coffee cake” scones. They could not be easier to make and only take a few staple ingredients that I always keep in the pantry. They cook up light and airy and only use 3 1/2 tablespoons of sugar!
Using a food processor add 1 1/2 cups flour, 3 tablespoons sugar, and 2 teaspoons baking powder. Pulse 1-2 times just until mix. Cut 1/4 cup chilled salted butter into small pieces and add to the bowl. Pulse until the mixture resembles coarse meal.
In a measuring cup, measure 2/3 cup milk and stir in 3/4 teaspoon fresh grated lemon zest. With the processor running pour the milk mixture into the feed tube and pulse just until moistened. Fold in 1/3 cup raisins.
Turn the dough out onto a clean lightly floured surface. Using your hands pat the dough into a 4 x 8-inch rectangle about 1/2 thick.
👩🍳 TIP: Do not overwork the dough or the scones will be tough.
Cut the dough in half to form two squares, then cut each square on the diagonal into quarters; you will have 8 triangular scones.
Place on a baking sheet lined with parchment paper. In a small bowl mix 1 teaspoon sugar and 1 teaspoon cinnamon. Brush the tops of the scones with 1 tablespoon milk and sprinkle evenly with the cinnamon sugar.
Bake in a preheated 425°F oven until the scones are puffed, but not dry, about 12 minutes. Cool on a wire rack for about 5 minutes.
These bake up beautiful, airy, and delicious. All that is missing is that morning cup of joe! – Ella💙
- 1½ cups flour
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 1/4 cup chilled salted butter, cut into small pieces
- 1/3 cup raisins
- 3/4 teaspoon lemon zest, grated
- 2/3 cup milk
- 1 teaspoon sugar
- 1 teaspoon cinnamon
- 1 tablespoon milk
Preheat oven to 425°F.
In a food processor add the flour sugar and baking powder. Pulse to mix.
Add the butter and pulse until the mixture resembles coarse meal.
In a measuring cup add the milk and lemon zest. Turn the processor on and pour the milk mixture through the feed tube pulsing just until moistened.
Transfer the dough to a lightly floured work surface and gently knead the raisins into the dough. Do not over knead or the scones will be tough.
Using your hands gently press the dough into a 4 x 8-inch rectangle. Cut the dough in half to form two squares, then cut each square on the diagonal into quarters, you will have 8 scones. Place on a parchment lined baking sheet.
Prepare the Topping: In a small bowl add the cinnamon and sugar. Brush the scones with the milk and sprinkle evenly with the cinnamon sugar.
Bake until the scones are puffed, but not dry, about 12 minutes. Remove from the oven and cool for 5 minutes before transferring to a wire rack to cool completely.