Tuesday, March 16, 2010

lemon biscuits & tea

I love going out for tea. Not a tea bag tossed into some hot water in a paper cup with a plastic lid but real tea. Tea poured from a pretty pot into a pretty cup with a saucer, served along side little sandwiches, scones and maybe some clotted cream. Last Sunday my daughter "invited" my mom over for tea. Yes, the little one is only 10-months-old but I thought you can never start to early with the tradition of tea. This was a very simple tea...tea, of course, and these lemon biscuits served with lemon curd. The recipe is adapted from the March issue of Bon Appetit, I should say inspired since the actual recipe is involved and looks delicious. These on the other hand were simple and tasty and has me wondering if there would be much difference in lemon flavor if I had used Meyer lemons.

Lemon Biscuits
adapted from Bon Appetit
1 3/4 cups all-purpose flour
1/4 cup sugar
3 1/2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons, packed, finely grated lemon peel
3 tablespoons chilled unsalted butter, cut into 1/2 inch cubes
1/2 cup whole milk
1/2 cup creme fraiche
1 tablespoon raw sugar

Preheat oven 375. Line rimmed baking sheet with parchement paper. Whisk flour, sugar, baking powder, and salt into medium bowl to blend well. Stir in lemon peel. Add butter cubes and rub in with fingertips until mixture resembles coarse meal. Add milk and creme fraiche; stir until dough begins to clump together. Gather dough together. Turn dough onto lightly floured surface and press out to 7-inch round. Using 2 1/4 inch diameter cookie cutter dipped into flour, cut out rounds. You should get 8. Transfer to baking sheet, sprinkle with raw sugar. Bake until golden about 20 minutes.

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