Ode to Paulette- You made me a baker!

by | Jun 21, 2016 | Blog, From the Kitchen | 0 comments

I am not a baker. I am not a baker. I am not a baker.  I had convinced myself I could not do it.

During a visit to my home office in Delaware, I had a special treat.  Amanda’s mother, Paulette, made Lemon Scones.  They were sheer perfection. Light, yet deep in flavor.  Tart but sweet.  As I said sheer perfection.  Last week I was once again in Delaware and left with this very special recipe that I will share with you.

I kept the recipe for a few days really dreading the process. I convinced myself these would be awful.  So last night, my sous chef Chip and I made the scones.  Followed Paulette’s instructions and went to bed.  Stressed.

This morning we baked them and the smell was tremendous.  We took them out, glazed them and waited.  Upon that first bite, I was in heaven and then the realization came: I CAN BAKE.

I  texted my neighbor Carrie and asked if she was up and moving and was she interested in a special delivery.  I ran two scones over to her and watched in sheer delight and she ate that scone.

So thank you Paulette. You have restored my faith in myself and maybe I can be a baker yet.

Enjoy the recipe all and you’ll be thanking Paulette too!

Glazed Lemon Scones

What you need for the scones:

  • 2 cups of flour- Paulette suggests King Arthur Flour only
  • 1/3 cup of sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon of salt
  • 1 lemon finely grated zest  – use a fresh lemon
  • 3 tablespoons of cold unsalted butter.  Paulette suggested freezing the butter and grating it into the flour
  • 1 cup heavy or whipping cream (some to use for brushing too.)
  • 1 egg yolk slightly beaten
  • 1/2 teaspoon vanilla extract

What you need for the lemon glaze:

  • 1 cup confectioner’s sugar
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon of pure lemon extract
  • 1 tablespoon of real butter, melted
  • 2 tablespoons of heavy or whipping cream

How to do it:

  1. grease a large heavy baking sheet, preferably not a dark one, and set aside.
  2. sift the flour, sugar, baking powder and salt into a large mixing bowl.  Add the lemon zest and toss the mixture with your hands. (love using my hands!)
  3. using your fingertips, rub the butter into the dry ingredients until the mixture resembles fine crumbs.
  4. make a well in the center of the dry ingredients, pour in the cream, the yolk and the vanilla extract using a fork to blend. Then use the chef’s weapon of choice, a wooden spoon, combine all together.
  5. scrape the dough onto a floured surface and with floured hands knead it gently 3 or 4 times to form a ball. Flatten the ball to 3/4 inch thickness and cut as you would a pie into 8 pieces. Transfer the pieces to the baking sheet and place about 1/4 inch apart.
  6. cover with plastic wrap and place in the fridge overnight. If overnight is not possible, I think a little time in the fridge, and per Paulette,  ‘helps the butter to chill again and lets the dough rest’.
  7. when you are ready, preheat the oven to 400 degrees. Once to temperature place the scones in the center oven and bake until golden brown, about 10-12 minutes.  You may need a few more minutes, depending on your oven.
  8. allow to cool and transfer to wire rack or plate.
  9. while they are cooling make the glaze. Combine all ingredients and whisk until smooth. After about 10 minutes of cooling, drizzle each one.
  10. oh. my. God. Now just enjoy.  don’t think about diets, don’t think about the butter.  Just breathe it in!


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About Me

KarenHello and welcome.
I am often asked, “What is Pasta on the Floor?”
Pasta on the Floor is different for everyone. It is a recipe that tells a story and inspires them to try something new. For others, stories of family, joy, loss, and hope engage with them. This brings me a great deal of happiness. I do not take myself too seriously, so be forewarned the subject matter is open and truthful. In many ways, Pasta is a tale of life, and I think you will find familiarity and commonality as you scroll through these pages.

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