Breakfast Quick Breads (Non-Yeasted) & Scones Snacks

Candied Lemon Zest Scones

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When you don’t have all the usual cooking tools you’re used to, you end up having to improvise quite a lot.

 Candied Lemon Scones-9

Over the past few weeks I’ve:

  • flipped crepes using a spoon: not bad, not bad
  • squeezed lemon juice by hand: so. many. pips. ugh.
  • minced garlic by hand: no garlic crusher :(((((
  • used a glass to peel a mango: actually works super duper well

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The hardest thing to improvise though is a zester, especially when you don’t even have a vegetable peeler or a paring knife.

When a craving for lemon scones hit I *had* to find a way to get the lemon zest into the dough. I ended up peeling the whole lemon, as you would an orange. It was creepy to say the least because naked lemons are not something I’m accustomed to seeing.

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I cut the zest into strips and then into squares. However due to the large amount of pith still attached to the zest I couldn’t just chuck it straight in.
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Having gone down the candied zest path before, I knew that the process actually helps to tone down that pith-bitterness and makes flavourful, chewy bites. I chucked the chunks of zest into a pan of lemon juice, water and sugar and let it bubble away until syrupy and translucent. I then stirred the whole mixture into the rest of the wet ingredients for the scones so none of lemon flavour was left behind!

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A last minute addition of fresh coriander to the scone dough brought green speckles to the citrus studded centre, just for fun. If you’re a coriander hater (I used to be, dw) then of course just leaf* it out. 

*PUN DEFINITELY INTENDED

Candied Lemon Zest & Coriander Scones

Candied Lemon Zest & Coriander Scones

Yield: 6 scones

Ingredients

For the candied lemon:

  • 1 lemon
  • 1/4 cup (50 g) granulated sugar
  • 2 tbsp water

For the scones:

  • 1 cup (125 g) all-purpose flour
  • 1/3 cup (30 g) old fashioned oats
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • small handful of coriander leaves, (cilantro), finely chopped
  • 1/4 cup (55 g) unsalted butter, cold, cubed
  • 1/4 cup (60 ml) plain yogurt
  • 1 large egg

Instructions

  1. For the candied lemon zest:
  2. Peel the zest off of the lemon using a vegetable peeler. Slice the zest into thin strips then chop into small squares. Place the zest into a saucepan along with the sugar, water and the juice of the lemon. Heat over a medium-high heat until the mixture starts to boil, stirring well so the sugar is dissolved. Then turn the heat down leave to simmer and thicken for 7 minutes. Pour the mixture into a jug and set aside to cool.
  3. To make the scones:
  4. In a large bowl place the flour, oats, baking powder, salt and chopped coriander leaves. Stir together then add the cubed butter. Rub the butter into the dry ingredients until mealy with a few larger chunks of butter remaining. Chill this while you prep the wet ingredients.
  5. To the jug of candied lemon zest & syrup, add the yogurt and stir together. Crack in the egg and stir that in well, too. Pour this into the chilled dry ingredients and stir together just until no floury patches remain.
  6. Place the dough into the freezer for 10 minutes while you preheat the oven to 350 F (180 C) and line a baking tray with parchment paper and sprinkle lightly with flour.
  7. Transfer the dough to the lined, floured tray and sprinkle with a bit more flour. Pat the mixture out into a rectangle 2 cm thick. Cut into 6 squares and spread them around the baking tray. Brush with milk and sprinkle with granulated sugar (if you want) then bake for 25 minutes until golden.

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  • Jade May 30, 2015 at 1:50 am

    My word, these look epically delicious…

  • Rossi @ A Baking Girl May 30, 2015 at 1:55 am

    I love the idea of candying the lemon zest before adding it to the scones! Will def have to try that out with more of my citrus baked goods

    • Izy May 30, 2015 at 1:57 am

      It really helps amp up the citrus flavour, I’m going to try it in a lemon cake soon I think!

  • cynthia May 30, 2015 at 4:51 am

    SO INNOVATIVE! These sound phenomenal, Izy. I love that candying method so much! (Also, I’m so with you — a glass and a mango, match made in heaven!) Hope you had a smooth trip back this week <3 <3 and PS I love seeing that familiar butter wrapper (Cabot?!) in your photos!! NY was so lucky to have you for a smidge 🙂

  • Jess @ alittlealice.com May 30, 2015 at 5:19 am

    DAT CREATIVITY THO! you innovative thang you! 🙂 i hope your trip is going well – what an exciting time!!! and btw that pun literally just mad my morning.

  • Giulia May 30, 2015 at 7:21 am

    They look so delicious!
    I love the perfect shape of the scones, it’s so difficult give them a shape so precise!

    Giulia
    http://www.leggiteablog.com

  • Elena May 30, 2015 at 9:01 am

    I do candied orange peels for cakes like brownies in my own way: I keep orange peels freezing them right after peeling and the take them out, cut just as you do, then put them in a cup with 1 tablespoon of honey, then microwave for 1-2 minutes. It does give orange taste a great aroma to the batter.

    • Izy May 30, 2015 at 1:24 pm

      Ooh great idea to freeze the peel for when you want it! The microwave method sounds brill too, if only I had one :'(

  • Anja May 30, 2015 at 9:13 am

    Thats why I totally love your blog! Youre so authentic! We all know the struggle of missing cookware and other stuff after moving out haha! Youre managing so well! Such a creative way! xo from Germany from where I once whipped my cream with a fork. takes a LONG time 😛
    and btw, I’m totally gonna make these scones! and smear them with lemon curd. everything lemon is fantastic 😀

  • Marisa Franca @ All Our Way May 30, 2015 at 12:45 pm

    I know exactly what you’re up against with no tools and traveling. We also travel a lot but when you write a food blog, well, you cook and eat and take photos. So we make due — you did a great job and your scones look wonderful. I’ve made quite a few biscotti but never scones. I think it’s about time. Thank you for sharing your recipe.

  • Kaitlin May 30, 2015 at 12:48 pm

    I have yet to master a GF scone recipe for life or for The Blog. This sounds too amazing for me to pass up! I’ll have to experiment with a GF version of these bad boys.
    Xx

    heapsofme.com

  • Dixya @ Food, Pleasure, and Health May 30, 2015 at 12:50 pm

    i have not tried candied lemon yet but it sounds wonderful paired with baked goods.

  • Katrina @ Warm Vanilla Sugar May 30, 2015 at 12:55 pm

    The candied lemon zest in these sounds so incredible! Such a yummy recipe!

  • June @ How to Philosophize with Cake May 30, 2015 at 1:13 pm

    Ah yes–naked lemons are weird, I totally agree 🙂 These scones look delicious!

  • Shawn@ I Wash You Dry May 30, 2015 at 6:11 pm

    I love scones! I’ve never candied my zest before, it’s a great idea. I guess I never knew how easy it was!

  • Tessa | Salted Plains May 30, 2015 at 7:38 pm

    What a brilliant way to solve your zester problem! The thought of chewy candied lemon inside these scones sounds absolutely delicious!

  • Georgina May 30, 2015 at 11:07 pm

    I now realllly want to go and peel a lemon just to see what they look like naked, does that make me weird?! These look delicious, and I can’t believe I’ve never thought of lemon scones before (I looove my scones) a slick of contrasting preserve in these would be amazing I think, I’ve got a jar of blood orange Curd crying out for it. Xx

  • Down-Under May 30, 2015 at 11:21 pm

    seriously, cilantro/coriander? No thanks but no thanks. Otherwise great tasting scones.

  • Millie | Add A Little May 31, 2015 at 7:46 am

    What a wonderful flavour pairing! I love the freshness of coriander! Also, a naked lemon really is the weirdest sight ever!!

  • Sarah // The Sugar Hit May 31, 2015 at 9:05 am

    PUN SO HARD. Also, scone so hard. These look amazing.

  • Hannah May 31, 2015 at 4:33 pm

    These look absolutely beautiful, I am getting some serious scone cravings now. I might have to treat myself to some of these next weekend 🙂

    Hannah Simpson Writes

  • Sara Meireles May 31, 2015 at 10:29 pm

    so amazing 🙂 I’m hungry now
    great post really
    kiss

  • Daniel Etherington June 1, 2015 at 11:10 am

    Look good. Are “old-fashioned oats” the same as jumbo rolled oats?

    • Izy June 1, 2015 at 5:56 pm

      Yep!

  • Gemma June 1, 2015 at 5:56 pm

    They look divine! Lemony scones are so good! 🙂
    The pictures are super beautiful. xoxo

  • Kristi Craig June 1, 2015 at 10:27 pm

    Mmm. Those look delicious!

    Kristi
    beloverly.com

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  • Laura @ Laura's Culinary Adventures June 18, 2015 at 4:19 pm

    What ingenuity! Yum!

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