We've got to admit that we chose the first recipe from Kir Jensen's The Sugar Cube on name alone. Imagining the Cleveland rappers sitting around, nibbling on scones and sipping Earl Grey tea is the mental image that comes along with these cleverly named scones.
But hip hop and high tea aside, these Scone Thugs are pretty awesome: delicate, buttery, and packed with loads of bright lemon zest. Cake flour and plenty of butter give them a wonderfully tender crumb. And while they're gorgeous on their own, we certainly wouldn't balk at Jensen's suggestion for topping them with lemon curd or rhubarb jam.
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As always with our Bake the Book feature, we have five (5) copies of 'The Sugar Cube' to give away.