I have a confession to make: I use our blog as a place to store recipes! So I often refer back to my old posts to bake a certain flavor of scones or figure out a macaron recipe. Sometimes, a post will just be a reference for me so that I can find a recipe again. That is likely what this post will be. Perhaps later, I will be able to improve on these scones to really make them pop. I am thinking maybe some cinnamon chips or a cinnamon brown sugar filling.
There is nothing very spectacular about these cinnamon scones, but they are definitely yummy if you like cinnamon! I baked these for an order but wanted to have two types with glaze and two types without glaze. Sadly, these cinnamon-y scones ended up being the unglazed ones. I think they could be brought up a notch with some vanilla glaze though!
I have been baking scones a LOT lately, but that is okay. I’ve been baking different flavors of scones and I am getting to where I can probably start making the basic scone recipe from memory!
I do plan on making July macaron practice month though if I can. So expect a lot of macaron recipes at that time… if I can get my macarons back to where they were before the new oven that is!
I have been sadly absent from the blog the past month! Many, many thanks to my hubby, Josh, for keeping the blog going. I mentioned at the beginning of May that three of our kids have birthdays in May (plus there is Mother’s Day to think about) so I was concentrating on those things as well as a big model rocket launching birthday party we had out in the desert on May 13th. That was definitely one of the more unconventional birthday parties we’ve done!
As Josh said, we have an overabundance of lemons coming from our lemon tree. And that means finding ways to use them other than in lemonade or lemon curd, although lemon curd is definitely something I want to make!
I had been wanting to make blueberry cheesecake scones for a while, but then I realized that they would be even better with lemon added as an extra layer of flavor. I also nailed down my recipe for lemon poppy seed scones. I had never actually written it down in recipe form.
So here are two new lemon scone recipes for you all!
Let’s start with the lemon blueberry cheesecake scones. The most difficult part of making these scones is… how do you get the cheesecake part in? These aren’t the prettiest scones in the world, and I actually thought they tasted just okay. But… I’m not the most reliable taste tester right now as nothing really tastes good to me! So I have to depend on what my family tells me. Josh said these were yummy and I should post about them! They probably could have used some glaze just to make them look prettier but I don’t think the glaze would have added anything in flavor since the cheesecake filling was there to add a punch of lemon.
The cheesecake filling was just 8 ounces of cream cheese, 1 Tablespoon of lemon juice, and 1/2 cup of sugar beaten together until smooth. The filling was too much for one batch of blueberry scones so I ended up making two batches. I attempted to keep the filling from oozing out of the scones too much by patting the each batch of scone dough out into a rectangle, spreading half of the filling over the rectangle, and then folding the dough in a gate fold like you would with paper.
Then, I sealed up all the open edges as best I could. Mostly, the sealing is to prevent the filling from coming out while patting the dough out again and then cutting the dough into wedges. One batch made 16 small scones.
Lemon Blueberry Cheesecake Scones
Note: You can easily double all the ingredients to make 32 scones if you want to use a whole brick of cream cheese.
The lemon poppyseed scones are pretty straightforward so I will just post the recipe. I will note that instead of drizzling the glaze on, I brushed it on so that each scone was covered evenly in the glaze.
Lemon Poppy Seed Scones
I know that finishing the dough on a floured surface does add one step to the usual scone method, but this extra step helps me very much not to overwork the dough. It usually only takes 5-10 kneads before the dough comes together, smooths out, and forms a ball.
Also, baking time is very important! 2-3 minutes makes a big difference between a moist scone and a dry scone! Once the scones are golden on the edges and still pale on top, they only need about 2 more minutes to be perfect. There is also the burnt scone! Which I have done before.
Our lemon tree is going crazy right now. The only problem with lemons is most people don’t want to eat them as is, they need to be made into something. With a large pile of lemons in the house, and many more to come soon we had to come up with things to make out of lemon. Lemonade is always a good option, but I wanted to do something different, something I have never tried before.
Since summer is fast approaching and the weather is warming up, I knew I wanted to do something cold. I was thinking ice cream, but that can be heavy and filling. I wanted to do a nice light summery recipe. Finally, I landed on the idea of lemon sorbet.
I had never made sorbet before, but it was incredibly easy. In fact, it is vastly easier than ice cream, and something I want to make again later in different flavors.
There are many lemon sorbet recipes on the internet. I saw many that use lemon zest or peel. I chose to omit that because I didn’t want bits in the sorbet. I wanted it to be nice and smooth. My sorbet ended up being only three ingredients: water, sugar, and lemon juice.
The longest part of this recipe was juicing the lemons. I doubled the recipe to have enough for all the family and needed to get 1.5 cups of lemon juice.
After I juiced the lemons, I made a simple syrup by dissolving the sugar into water.
Then I let the simple syrup cool to room temperature before adding my lemon juice.
I put the lemon mixture in the refrigerator for a few hours to allow it to get cold and make the freezing process faster. At this point you freeze the sorbet according to your ice cream makers instructions.
I did find that the sorbet didn’t freeze as quickly as ice cream. I think I had it churning in the maker for 40 minutes, the ice cream is usually done in 25-30 minutes. I think it might be because the ice cream I make is custard, and is rather dense. That allows it to conduct the cold much faster. The sorbet wasn’t much thicker than water when I put it in the ice cream maker. The sorbet came out of the maker about the texture of a slushy. I put it into a container and then into the freezer.
I was afraid the sorbet would be hard like a chunk of ice. Thankfully, it scooped very easily.
This lemon sorbet is quite tart. It made my mouth pucker up a little bit, but it is so good. It is the perfect mix of sweet and tangy.
The recipe will still work well halved. I made a sugar free that was half sized. I will be posting about that one later.
Our little garden is growing really well right now. This is a great time in San Diego County for plants. The sun shines for well over 12 hours a day, and the temperatures are generally mild. We did have some fairly extreme temperature jumps this week. Last Wednesday our high was only 67 degrees, but by Sunday it was about 95 degrees. I had to make sure I kept the soil from drying out and allowing my seedlings to die.
I also had a problem with something digging in my garden beds. I have some sort of beetle grub that lives in the soil. The grub seems benign, but occasionally there will be holes dug all over the garden beds when some animal decides grubs are on the menu. At least I think that is what is going on. When I find dug up spots, I just attempt to put the dirt back in place and resettle the plants. Generally, the plants do OK, but I do miss out on seeds sprouting when they are disturbed.
Our lemon tree is growing and putting out many lemons. Three years ago the lemons looked diseased and were inedible, now there are more lemons then we can keep up with.
I think we might actually get blood oranges for the first time. The fruit seems to have set and is growing larger right now.
The key lime tree I bought at Costco has blooms all over it. I planted it near the end of the summer last year, and got a few limes off of blooms that were on it when I bought it. I think we will get a lot of limes this year.
My Anna Apple tree is blooming again. I was surprised to see more flowers on the tree. It is the first year I have this tree, so I have no idea what to expect from it.
The almonds continue to look good. They really don’t look like almonds at all though. The part we eat is safely protected inside of its large fuzzy shell for now.
I really hope this plant is an artichoke and not some lesser cousin. I think the seeds blew in from my neighbors yard, but I haven’t been able to ask them yet.
This garden bed has a large cauliflower plant in it that I think is finally going to give us something to eat. There are also green beans, carrots, Desi Squash, Patty Pan Squash, Long Beans, Pok Choy, and Swiss Chard. I had some Kale plants, but lost them when that part of the bed got dug up. I might have a couple pepper plants going, the seedlings look like peppers, but I planted the peppers so long ago that I am not sure.
The large plants you see in the bed are New England Sugar Pie Pumpkins. We grew this type last year and got 19 pumpkins out this small area. There are also 3 kinds of peppers in the background, and green beans in the foreground.
The brown plants in the back of this bed are my garlic. They look bad, but seem to be growing well. There are also three types of flowers, mustard greens, kohlrabi, and some kind of cauliflower.
This is my long bed. It has a number of things planted in it. Unfortunately, this one got dug up pretty badly twice. I probably lost the carrots I planted in here and some of the green and wax beans.
My 7 year old’s garden bed is growing like mad. Some of his corn plants have corn on the stalks already. Earlier this week I harvested two of his beets to make room for the other beets. One of his cauliflowers was eaten by caterpillars so I replaced it with two chard plants that I bought. His other cauliflower is getting chewed up by caterpillars too, even though I try to look for bugs to kill on it every day.
My thirteen year old’s garden bed is also growing well. His corn is also starting to have fruit on it. His cilantro didn’t like the mid 90s temperatures from the weekend and looks like it wants to bolt. Cilantro is very heat sensitive, which I find interesting because it seems only be eaten in places where it is warm. His Black King Pansies have started to bloom a little.
Here are some pictures of a tomato plant since that is what my mom and my wife really want me to grow.
There isn’t much growing right now that we can eat, since I didn’t do well in the transition from winter to spring. There are a few things that I was able to pick.
This afternoon we had a decent sized California Kingsnake on our driveway. I wasn’t able to get much pictures or video of it since it quickly slithered into our ivy. There are a number of gopher holes near the snake, so I really hope the snake slaughters some gophers.
I hope that everyone that read through all this enjoyed the pictures, and I hope your planting endeavors are doing well.