Lemon Scone Cakes 1/2 Dozen
This recipe began as a personal challenge to make a moister scone. Through several iterations, it developed into what it is today, a hybrid approach that is prepared like a very wet scone batter, baked like a cake. Along with being lemon-forward, we also use Rose Water, another ingredient often found in Middle Eastern cooking, to give a really lovely finish. Despite popping with citrus and rose, we've found that kids go crazy for this one!
Among other things, we were very excited to see this recipe featured in the LA Times 101 write up on Places To Drink this past Winter. Check out the article here:
We make a vegan Buttermilk using our hazelnut milk here, so this is not suitable for those with nut allergies. For a full recipe list, please e-mail email@example.com
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