Preserved Lemon Scones and a Book Review #BreadBakers

These flaky, slightly sweet but more savory scones come together quickly using a food processor.  They have a deep tartness from the preserved lemons.  

 The Bread Bakers are sharing Scone recipes today......

Sneha of Sneha's Recipe is hosting this month.  She invited us to share Scones today.  Let's take a look at what everyone baked up.......

• Filled Ginger Scones from A Messy Kitchen
• Fresh Peach Scones from The Wimpy Vegetarian
• Gingerbread Scones from Karen's Kitchen Stories
• Irish Scones from Cook with Renu
• Onion Cheese Scones from Sneha's Recipe
• Preserved Lemon Scones from A Day in the Life on the Farm
• Tattie Scones from Food Lust People Love

I made Preserved Lemons at the beginning of summer and have been having a blast using them in recipes.  I have used them in Pasta, Hummus, and  Loaf Cake.   Now I have used them to make these scrumptious, beautiful scones.

We enjoyed these scones, warm from the oven, for breakfast, and then I topped them with Ice Cream and Macerated Strawberries for dessert.  OH MY YUM!!  Lemon and Strawberry make such a great flavor combination.

I was reading the novel The Names by Florence Knapp as the deadline for this event approached. This novel is our September read for LitHappens, an online book club in which we all read the same book and then have discussion questions as a follow-up during the month.  

I highly recommend this novel and hope that you will consider joining our discussion.  There is a LOT to talk about.  It's a very thought-provoking novel dealing with domestic violence and how every decision we make, whether minuscule or large, affects not only us but everyone around us.

Our protagonist, Cora, is married to a cold, abusive man who was raised by a cold, abusive father, both named Gordon.  When Cora has a son, she is expected to follow tradition and name him Gordon.  The novel follows three storylines, one in which Cora names her son Bear, one in which she names him Julien, and one in which she names him Gordon.

Each choice results in three very different stories in the lives of all the characters in the book.  I am now going to share a spoiler, so if you don't want to see it, please scroll straight down to the recipe.

As Bear, the son, marries his childhood sweetheart, Lily.  When Bear passes away unexpectedly, during the COVID pandemic, his wife and daughter are devastated.   

This sentence caught my attention as I had just been thinking about the recipe I would make for today's Bread Bakers event.

“One day they make scones and as they press the cutter down through the thick rolled pastry, Lily is astounded that Bear can be dead, and they are left here baking.”

I decided to share my review of this novel in this post.  I hope it reverberates with you, and you decide to join our Lit Happens group in September.  Just leave a comment below, and I will invite you to our Facebook Page. 

I am also sharing this over at Foodies Read. Stop by and see what the other Foodies are reading this month.  

Breads, Scones, Biscuits, Preserved Lemons

Snacks, Desserts

American

Yield: 8

Author: Wendy Klik

Preserved Lemon Scones

These flaky, slightly sweet but more savory scones come together quickly using a food processor. They have a deep tartness from the preserved lemons.  

Prep time: 5 MinCook time: 30 MinTotal time: 35 Min

Ingredients

• 1/4 c. sugar + more for sprinkling
• 1 1/2 preserved lemons
• 3 c. flour
• 2 t. baking powder
• 1/2 t. baking soda
• pinch of salt
• 1 stick cold butter
• 1 large eggs
• 1 1/4 c. light cream

Instructions

1. Place the sugar into the bowl of a food processor. Rinse the lemon, remove the flesh and pith, and cut the peel into strips. Add the lemon peel to the food processor, discarding the flesh and pith. Pulse a few times until the lemon is minced and mixed with the sugar.
2. Open the food processor and add the flour, baking powder, baking soda, and salt into the bowl with the lemon mixture. Cut the cold butter into cubes and add to the food processor. Pulse until the butter is crumbled and coated.
3. Add the egg and cream, pulse until just combined, and the dough is shaggy. Turn out of the food processor onto a floured work surface.
4. Gently knead the dough into a ball and then press or roll it into a 6x12" rectangle. Fold one end into the center of the rectangle and then fold the other end over the top. Turn the dough one-quarter turn and pat or roll it into a rectangle again.
5. Use a round biscuit cutter to cut the dough into 8 rounds and place on a baking sheet covered with parchment or a silicone mat. Sprinkle the scones with sugar and place in the refrigerator for about 15 minutes while you preheat the oven to 375*.
6. Bake for 25-30 minutes, until puffed and golden brown. Cool on a wire rack.

Nutrition Facts

Calories

415

Fat (grams)

24 g

Sat. Fat (grams)

15 g

Carbs (grams)

43 g

Fiber (grams)

1 g

Net carbs

42 g

Sugar (grams)

6 g

Protein (grams)

7 g

Sodium (milligrams)

319 mg

Cholesterol (grams)

95 mg

Similar Recipes

Sourdough Mango Scones

Chinese 5 Spice Scones

Cinnamon Apple Scones

https://adayinthelifeonthefarm.blogspot.com/2025/08/preserved-lemon-scones-and-book-review.html

Property of A Day in the Life on the Farm