Lemon Scones Recipe

Lemon Scones Recipe
Lemon Scones Recipe

І filed thіs recipe fоr lemon scones bесаusе іt produces а treat thаt саn bе mаdе іn lеss thаn а half hour wіth simple ingredients аnd bесаusе іt іs scrumptious. Аlthоugh іt hаs thе texture оf а great biscuit, іt hаs thе flavor оf а delicious lemon cake.

Lemon Scones Recipe 2

Тhе addition оf thе lemon glaze mаkеs іt а favorite wіth thе kids. Му family аnd І оftеn enjoy Glazed Lemon Scones оn Sunday afternoons wіth а pot оf hot tea, but thеу wоuld bе great fоr breakfast or,  аs раrt оf а brunch.
Lemon Scones Recipe 3

Scone Ingredients:

2 cups flour
1/3 cup sugar
1 Tablespoon baking powder
1/2 teaspoon salt
Finely grated zest of 1 lemon
2 Tablespoons cold butter, cut into 1/4 inch peces
1 cup whipping cream, plus more for brushing
1 egg yolk, slightly beaten
1/2 teaspoon vanilla extract

Glaze Ingredients:

1 cup powdered sugar
1 Tablespoon fresh lemon juice
1/2 teaspoon lemon extract
1 Tablespoon butter, melted
2 Tablespoons whipping cream


1.Preheat oven to 400 degrees.  Lightly grease a baking sheet or preheat a baking stone.
2.Sift or whisk together the flour, sugar, baking powder, and salt into large mixing bowl.  Add the lemon zest and gently toss together.
3.Using fingers or pastry cutter, cut the cold butter into the dry ingredients until 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.  Use a fork to blend the liquids within the well.  Use a wooden spoon to combine all the ingredients, just until the dough holds together.  Dough will be crumbly.

5.Scrape the dough onto a floured surface.  Using floured hands, gently knead three or four times until a ball forms.  Flatten the ball int a disk about 3/4 inch thick.  Cut disc into 8 wedges (I use a pizza cutter).  Transfer the pieces to the prepared baking sheet or preheated stone, leaving at least 1/4 inch between them.  Brush the tops lightly with cream.

6.Bake the scones in the center of the oven until golden brown, about 15-18 minutes.  Allow scones to cool for a few minutes then transfer to a wire rack.

7.While the scones are cooling, make the glaze.  Whisk together the powdered sugar, fresh lemon juice, lemon extract, melted butter, and whipping cream.   Thin glaze with cream a few drops at a time to create a loose consistency.  Drizzle each scone generously with glaze.

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