These Mini Lemon Scones have TWO secret ingredients, both of which will blow your mind.
Last weekend I went away with a few of my local mom friends. We’ve all known each other since our kids were in Kindergarten (they’re now going into 6th grade) and we routinely do mom’s nights out, but I decided it was high time we actually got away for a night. I rented a home in Truckee (near Lake Tahoe) and we piled into the biggest mom car (an Expedition) filled to the brim with snacks and yoga pants and wine. It was a weekend to remember, that’s for sure (or not…ha).
I’ve never actually been out of town with women who were not bloggers, so it was a huge learning experience for me. All of the pictures we took were of each other…not food. When I took a picture of the drink menu at lunch and walked to a prettier table to get the perfect instagram shot, they thought it was funny. We went shopping at a local kitchen store and they got a kick out of how delighted I was by a mini scoop and a single white porcelain spoon.
When we got to the house I’d rented, I’d wished I’d brought my camera and all the food so I could shoot all the things on the butcher block counter. And, believe it or not, when we made our dinner no one stood on their chair to capture the perfect photo of the sausage cheese dip.
In fact, the only things that the group of gals on this trip had in common to the ones on the other trips I take is the same reaction they had when there was no wifi or cell service for 24 hours. The silence was nice but every once in awhile one mom would scream “I GOT ONE BAR!” and we’d all run for the deck and try to text our husbands and check Facebook.
(I’m just assuming that’s how the bloggers would react though because, honestly, that “no wifi” thing wouldn’t have flown with them. They’d have all looked at me funny and checked into the nearest Marriott.)
Of course, if I go on any trip, it’s going to be complete with food. I brought oatmeal cookies and some not-yet-posted gooey bars, as well as blueberry muffins and these mini lemon scones. I gotta say, these scones are addicting. They’re breakfast AND dessert. I should know, I ate them for BOTH.
So, you ask, what are the two secrets to this scone recipe? Well, first, the lemon flavor in the scone comes from instant pudding mix. Yes, you read that right. I added pudding mix to my scone recipe. Now, this shouldn’t be all too surprising, especially if you’ve ever had my Starbucks Copycat Petite Vanilla Scones. I added pudding mix to those scones too and they turn out perfect every time.
Making scones is really simple, and I love adding the pudding mix because it keeps them soft. I’ve had some scones that are so dry they could be used as sandpaper, but I like a cakey soft scone, and this recipe produces that. They also stay soft for days because of the pudding mix.
The base of my scone recipe is normal: flour, sugar, baking powder, and cold butter get mixed together. I also add an egg to my scones, which keeps them fluffy and adds a nice texture. Now, here is where the second secret ingredient comes in…
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