Lemony Christmas

I love that I can make scones without referring to a recipe, since I've made so many, but for those of you who don't like to take the chance, here's the scones I made up today. I'll eat one, the rest are going to my office tomorrow.


Lemon-almond-coriander scones
Heat oven to 375º (190C)

Mix in a large bowl:
• 1 1/2- 1/3/4 cups all purpose flour (adjust if the batter is too wet)
• 3/4 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon table salt
• 1 Tablespoon fresh or dry lemon zest
• 1 T ground coriander

Add:
• 5 T frozen butter, grated (just mix it. When it's grated you don't need to crumble it much)

Whisk in a 1-2 cup liquid measuring cup:
• 1 egg
• 3T  lemon juice
• 1/4 cup or so almond milk
• 3+T honey (depending how sweet you like your scones)
(When you combine these you should end up with about a cup of liquid)

Add:
• 1/2 cup rolled or steel cut oats, soaked til soft

Batter should be fairly wet, but if it's too sloppy to handle add a little more flour.

Form into a 10" disk and cut into 8 wedges, or scoop into about 16 two inch balls with a large ice cream scoop.

Bake for 17-18 minutes. You can eat these plain, or do the glaze:
• 1 cup powdered sugar
• 2 T lemon juice
• 2 T almond milk
• 1 teaspoon ground coriander
Pour over cooled scones (they don't have to be all the way cool), then top with toasted almond slivers.
To anchor the almonds, add some almond milk to whatever's left over of the glaze, so that it's very thin, then poor over the almonds.