LEMON AND BASIL OLIVE OIL SCONES RECIPE
2 cups all-purpose flour, plus more for hands and work surface
6 Tbsp sugar
1 Tbsp fresh lemon zest
2 1/2 tsp baking powder
1/2 teaspoon salt
1/2 stick butter, frozen
1/4 cup Liokareas Lemon Olive Oil
1/2 cup heavy cream (plus 2 Tbsp for brushing)
1 large egg
1 and 1/2 teaspoons pure vanilla extract
For the icing:
1 cup powdered sugar
1/4 cup heavy cream
Juice of one lemon
Cut squash in half and scoop out the seeds.
Spread over the creamed honey and sprinkle with cinnamon and salt.
Roast at 350 degrees until very soft, about 30 minutes.
Once cool, scrape out flesh and smash with the back of a spoon until it is slightly smooth.
1. Whisk flour, sugar, lemon zest, baking powder, and salt together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs.
2. Whisk 1/2 cup heavy cream, the egg, olive oil and vanilla extract together in a small bowl. Drizzle over the flour mixture, and mix together until everything appears moistened.
3. Pour onto the counter and work dough into a ball as best you can. Dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges.
4. Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar.
5. Place scones on a plate or lined baking sheet and refrigerate for at least 15 minutes.
6. Meanwhile, preheat oven to 400 degrees
7. Line a large baking sheet with parchment paper. After refrigerating, arrange scones 2-3 inches apart on the baking sheet.
8. Bake for 22-25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and cool for a few minutes before topping with lemon icing.
9. Make the icing: Whisk the icing ingredients together. Drizzle over warm scones.
Recipe and Styling by Anna Calabrese / Photography by Laura Petrilla / Plater by Frank DeFabo, FD Ceramics