As we step into the Spring months, I love to find more ways to eat outside. Picnic brunch feels so lazy, luxurious, and easy to pull together. These Lemon Olive Oil Scones are the top of my 'packable brunch' Menu Items and I absolutely adore how light they are!
Ingredients:
In a large bowl, sift together:
- 1 1/2 cups of self-raising flour
- 1/3 cup of raw sugar
- 1/2 teaspoon of baking powder
- 1/2 teaspoon of salt
- Zest of two lemons
In a separate bowl, whisk together:
- 1/3 cup of olive oil (colder is better. I pour mine in a bowl and refrigerate for a couple of hours before I bake.)
- 3/4 cup of full fat Greek yogurt
- 1 egg (you will also need a second egg for brushing on top.)
- 1 teaspoon of vanilla extract
Method:
Preheat your oven to 400 F and line a baking tray with parchment paper.
Pour the liquid ingredients into the larger bowl of dry ingredients and mix together with a rubber spatula until it has just come together, about 10 stirs.
Gently and quickly kneed the dough together with your hands until it comes together in a light ball. The dough may be quite sticky, you may need to add another sprinkle or two of flour.
Note: Elevation and humidity play such a weird role in baking, you kinda have to mess around with baking until you figure out what works for your exact location on our very diverse Island!
Dump the dough onto a floured counter top and gently roll out into a small circle. I like mine to be about 2 inches thick.
Cutting like you would a pie, divide the circle into 8 lovely little triangles. Transfer the triangle scones to a lined baking sheet and, using a pastry brush, brush with your beaten second Egg.
Place in the preheated oven and bake for 8 to 10 minutes until risen and golden brown! While the scones are cooling, make your lemon drizzle frosting.
To make the Lemon Drizzle Frosting:
- 1/4 cup of melted grass-fed butter
- 1 cup of sifted confectioner’s sugar
- Juice of 1/2 lemon
Whisk everything together in a little bowl, adding more lemon juice if necessary to get the frosting to a perfect 'drizzle' consistency. Drizzle the frosting over the Scones and Enjoy!
Bethany Reid is a Private Chef based on the Big Island of Hawai'i. Inspired by local ingredients and fresh flavors, she loves bringing people together around delicious food! Find more recipes at CommunityEats.com, or book her for your next gathering.