This week on The Great DPPL Bake-Along:
We bake Lemon Scones, Redwall Abbey's treat from the Redwall series by Brian Jacques.
We’ll share our results, our recipes, and a little bit about our chosen stories on this blog.
AND we invite YOU to bake along with us.
Share what you make by tagging us with #DPPLBakes, send us your favorite recipes, or just enjoy reading our entries.
THE BOOK / FIND IT AT DPPL
"Friar Alder produced a tasty watercress, mushroom, and shrimp soup
and some scones and honey, with some cherry cordial to wash it down."
-Martin the Warrior by Brian Jacques
The Redwall series is as famous for its depiction of food as it is a depiction of medieval anthropomorphic animals.
The feasts featured in each entry in the series have a wide assortment of food from Hot Root Soup to Shrew bread to Turnip and Tater pie the books describe all foods from breakfast to dinner.
As a child I loved reading the descriptions of the food as much as the adventure in each book.
I loved the descriptions of baked foods most of all the pies, the bread, the cakes, and the scones.
I choose scones because they can be enjoyed for breakfast or dinner, hot or cold and as far as baked goods they are relatively easy to make!
This recipe from Allrecipes by Angelstar makes wonderful lemon flavored scones.
- 3 cups of all purpose flour
- ⅓ cup of white sugar
- 1 ½ teaspoons of baking powder
- 1 ½ teaspoons of baking soda
- ⅓ teaspoon of salt
- ¾ cup of cold butter cut into pieces
- 9 tablespoons of milk
- 3 tablespoons of lemon juice
- 2 ½ tablespoons of lemon zest
- 1 ½ teaspoons of vinegar
- 2 cups of confectioners’ sugar
- ⅓ cup of melted butter
- 2 ½ tablespoons of lemon juice
- ½ teaspoon of vanilla extract
- 2 tablespoons or water or as needed
- Large bowl
- Pastry blender or 2 metal forks*
- Small bowl
- Baking sheet
1. Preheat Oven to 350 degrees Fahrenheit.
2. Mix flour, white sugar, baking powder, baking soda, and salt in a large bowl. Add in the cold cut butter and cut using a pastry blender or an inverted fork. *If you do not have a pastry blender you can use 2 metal forks by pressing the backs of the forks against the bowl to cut the butter into the mixture. The result should be crumble like texture.
3. Whisk milk, 3 tablespoons lemon juice, lemon zest, and vinegar in a small bowl and stir into flour mixture until moistened; turn out onto a lightly floured surface.
4. Knead dough until the consistency is smooth. Roll dough out until it is an inch thick. Cut into 10 Wedges and arrange on a baking sheet leaving an inch between each wedge.
5. Bake for 10 to 15 minutes until the bottom edges are lightly brown. Allow 15 minutes to cool.
6. Stir confectioners' sugar, melted butter, 2 1/2 tablespoon lemon juice, and vanilla extract in a bowl until smooth. Stir water into sugar mixture, 1 tablespoon at a time, until the mixture can be drizzled.
7. State the Redwall Abbey’s grace
“Fur and whisker, tooth and claw, All who enter by our door. Nuts and herbs, leaves and fruits, Berries, tubers, plants and roots, Silver fish whose life we take only for a meal to make”.