Description
Make tender, moist lemon scones with a bright, zesty flavor and a sweet, tangy glaze. This recipe yields bakery-quality scones quickly.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
- 1 large egg
- 1/2 cup heavy cream, plus 1 tablespoon for brushing
- 1/4 cup fresh lemon juice
- Zest of 2 large lemons
- 1/4 cup powdered sugar (for glaze)
- 1 teaspoon fresh lemon juice (for glaze)
Instructions
- Preheat your oven to 400 degrees F. Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut the cold butter into the dry ingredients using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- In a small bowl, whisk together the egg, 1/2 cup heavy cream, 1/4 cup lemon juice, and lemon zest.
- Pour the wet ingredients into the dry ingredients. Mix gently with a fork until just combined. Do not overmix; the dough will be slightly sticky.
- Turn the dough out onto a lightly floured surface. Gently pat the dough into a 3/4-inch thick circle.
- Cut the circle into 8 equal wedges, like a pizza. Place the wedges onto the prepared baking sheet, spacing them slightly apart.
- Brush the tops of the scones lightly with the reserved 1 tablespoon of heavy cream.
- Bake for 14 to 17 minutes, or until the tops are lightly golden brown. Let the scones cool on a wire rack for 10 minutes.
- While the scones cool, prepare the glaze: Whisk together the powdered sugar and 1 teaspoon of lemon juice until smooth. Add a few more drops of juice if the glaze is too thick.
- Drizzle the tangy glaze over the slightly warm scones. Allow the glaze to set before serving.
Notes
- For the best texture, use very cold butter and avoid overworking the dough.
- If you prefer a stronger lemon flavor, use Meyer lemons for both the zest and juice.
- These scones are best eaten the day they are made for maximum softness.
- Prep Time: 15 min
- Cook Time: 17 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 310
- Sugar: 15
- Sodium: 210
- Fat: 17
- Saturated Fat: 10
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 1
- Protein: 5
- Cholesterol: 65