Since it’s Valentine’s Day, I wanted to make something luxurious for breakfast. And what is more luxurious than saffron?
To make these, I just followed my standard scone recipe. I left out the berries, and replaced it with the goodies scraped from a half a vanilla bean and the zest from one lemon.
To make the glaze, juice half the lemon. Add about 2 tablespoons of powdered sugar and a pinch of saffron. Whisk together, adding water or lemon juice by the drop or sugar by the teaspoon, until you reach the desired consistency. When the scones come out of the oven, place them on a rack to cool and frost with the glaze. Enjoy with your honey.