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Candied Lemon Zest Scones - Izy Hossack - Top With Cinnamon
When you don’t have all the usual cooking tools you’re used to, you end up having to improvise quite a lot. 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 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. 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. 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 …