PRODUCT SUMMARY
Citrus x limon is a member of the Rutaceae family, the lemon peel brings characteristic bright, citrus notes to beverages and foods. The peel can also be added to skin care products and makes an uplifting addition to herbal tea blends and formulas. Although in traditional Chinese Medicine and Ayurveda, orange peel is more commonly prescribed, the lemon peel also stimulates the appetite by encouraging the release of gastric juices to digest food and helps provide vitamin C.
RECIPE
Every summer, kids make some lemonades and sell them along their street, it gives them a great childhood. Bring bake your childhood memories with this Lemony Scones with Dried Fruit.
Ingredients:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup butter
- 18 ounce carton dairy sour cream
- 1 egg
- 1/4 cup granulated sugar
- 1 1/2 tsp dried lemon peel
- 2/3 cup snipped dried apricots
- 2/3 cup snipped pitted dried plums (prunes)
- 1/2 cup powdered sugar
- 2-3 tsp lemon juice
- 1/4 chopped toasted walnuts (optional)
Instructions:
- Preheat oven to 375 degrees Fahrenheit.
- Lightly grease a large baking sheet or line a baking sheet with parchment paper, set aside.
- In bowl stir together flour, baking powder, soda, and 1/4 tsp salt.
- Cut in butter to resemble coarse crumbs, set aside.
- In bowl stir together sour cream, egg, granulated sugar, and 1 tsp of the peel, add to flour mixture. Combine just until moistened.
- Stir in apricots and dried plums.
- Drop dough onto baking sheet.
- Bake to 18 to 20 minutes or until golden and toothpick inserted in center comes out clean. Cool slightly on rack.
- For glaze, stir together powdered sugar and 1/2 tsp lemon peel.
- Stir in enough lemon juice to make drizzling consistency, drizzle over scones.
- If desired, sprinkle with walnuts. Makes 16 to 18 scones.
