Lemon juice and zest, and toasted hazelnuts make these flaky scones a delicious, not-too-sweet treat for dessert or with tea or your morning coffee—or anytime. Recipe below.
FOR ME, SCONES HIT THAT SWEET SPOT OF NOT BEING TOO SWEET. In coffee shops, I find myself looking for these substantial, only-slightly-sweet treats instead the usual sugary, fluffy suspects. So as weather started cooling off here in Chicago, I thought about baking some scones. I’m still thinking about it. In the meantime, here are some lemony, nutty, not-too-sweet scones from our archives. We hope you enjoy them.
It sometimes takes me a bit of time to shift cooking gears when the weather changes. Scones are good, and I’m a lemon freak, so I’m happy you linked to that terrific recipe — one of yours that’s new to me. Thanks!
Thanks, John! I was surprised to see that we posted this recipe almost ten years ago! I sometimes forget just how long we’ve been doing the blog.
Lemon! Hazelnuts! Scones! 3 things I love, together! Sadly, I have no hazelnuts in the house, and only about a quarter-cup of flour, so I need to go to shopping soon, because these sound heavenly.
Since you like not-too-sweet scones, let me point you in the direction of the Apple Cheddar Scones on the Smitten Kitchen blog. They were a highlight of my fall baking last year.
Eeka, I immediately tracked them down. They sound amazing—thanks! I hope to get to another scone recipe soon, so stay tuned.