I don’t know about you but Christmas morning is an all out circus in my house, with the opening act starting WAY too early for my taste!
Honestly, anything before noon is a little too early for my taste, but since I seem to be in the minority on this planet…
My little piglets are always way to eager to open every single card, package and present under the tree and in their stockings to be bothered with mundane little details like breakfast.
Only once each and every single gift under the tree has been unwrapped and the living room looks like someone dropped an atom bomb on it do they finally get hungry.
I can’t wait that long! I need something light to hold me over till brunch. And a good dose of caffeine to get me moving that early…
These little scones do just the trick – they’re light and flaky, and the raspberries makes them look so festive (it’s the little things in life!) You can easily make them the day or night before and just store them in an airtight container and they’ll still be soft and moist the next day.
Petite Lemon and Raspberry Scones
Yields: 24 scones
2 ¼ c. flour + more for board
½ c. + 2 tbs. sugar
3 tsp. baking powder
½ tsp. salt
½ c. cold, unsalted butter
Zest of 1 lemon
1 tbs. lemon juice
2 tbs. sour cream
¼ c. heavy cream
½ pt. raspberries
Preheat oven to 375 degrees. Line two baking sheets with silpats or parchment paper and set aside.
In a large bowl combine flour, sugar, baking powder, and salt. Cut in butter using a pastry cutter or your fingers until the mixture resembles small peas.
Add lemon zest, lemon juice, egg, sour cream, and heavy cream and blend just until combined. Be careful not to over mix the dough or you’ll end up with tough scones.
Gently fold in raspberries. They’ll break up a little, but that’s okay – it will just help distribute the flavor throughout the scones.
Turn dough out onto a lightly floured surface and form into a 12” x 6” rectangle about ¾” thick. Cut into quarters the short way, and thirds the long way to create 12 squares that are 3” x 2.” Cut each square into two triangles. Place on prepared sheets.
Bake 11-14 minutes until edges are set. The tops should look dry, but not golden brown. This is the secret to light and flaky scones right here – DO NOT OVERBAKE! The tops will still be light, so if you’re not sure just pop one open and check the insides.
What do you munch on Christmas morning?