Yikes, this school year is over in three days! I can’t believe how fast this school year went. I don’t even think I blinked and it’s come and gone. My second oldest son graduates in two days and my fourth son turned 13 two days ago. Boy am I’m feeling older and older every day. I’m just trying to figure out how they grew up so fast. Makes me really sad.
I have a confession to make. I have never made scones.
At least not the baked kind anyway, so I decided it was about time to give them a try.
Um, kind of kicking myself for waiting so long to make them. I loved them. My boys and husband loved them. My taste-tester friend Heather loved them. These scones were light, flaky and tender with just a hint of lemon. They were perfect. Keeping the butter frozen is one of the tricks to keeping these scones light.
These would be so perfect for a summer brunch. Don’t let the long directions scare you away. I promise these are really, really simple to make and so incredibly delicious!Print
and use the fresh variety.
Recipe Source: Adapted from America’s Test Kitchen Complete Cookbook