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Lemon Scones
These lemon scones are drizzled with a sweet and lemony glaze. They are light, flaky, tender and full of lemon flavor.
Course
Brunch
Cuisine
English
Prep Time
10
minutes
minutes
Cook Time
12
minutes
minutes
0
minutes
minutes
Total Time
22
minutes
minutes
Servings
10
small scones
Calories
223
kcal
Author
Leigh Anne Wilkes
Equipment
Sheet Pan
Measuring Cups
Measuring Spoons
Ingredients
2
cups
all purpose flour
3
Tbsp
sugar
2 1/2
tsp
baking powder
1/2
tsp
salt
2
tsp
lemon zest
1/3
cup
butter
cold, cut into pieces.
1/2
cup
half and half
whipping cream or buttermilk
1
tsp
lemon extract
Glaze
1
cup
powdered sugar
juice of a lemon
hot water
enough to make drizzling consistency
Instructions
Combine flour, sugar, baking powder, salt and lemon zest and whisk together
Using a pastry blender cut in butter until small pea shaped crumbs form.
Add in lemon extract and milk.
Stir until incorporated. Dough may be slightly sticky.
Place on a lightly floured surface and knead a few times. Form into a ball and flatten into a 8 inch disc.
Cut into 10 pieces and place on a parchment covered baking sheet.
Bake for 10-12 minutes at 400 degree F or until lightly browned around edges.
Remove and cool.
Mix together powdered sugar, juice of a lemon and enough hot water to form a good drizzling consistency (not much water)
Drizzle over scones.
Notes
Do not over mix or overwork the dough. Mix just until ingredients are incorporated.
Use cold butter and cold milk/cream. This helps the scone rise better and be more tender.
Don't over bake. They should be golden brown on the bottom and look dry on top.
Nutrition
Calories:
223
kcal
|
Carbohydrates:
36
g
|
Protein:
3
g
|
Fat:
8
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
1
g
|
Cholesterol:
21
mg
|
Sodium:
177
mg
|
Potassium:
146
mg
|
Fiber:
1
g
|
Sugar:
15
g
|
Vitamin A:
232
IU
|
Vitamin C:
1
mg
|
Calcium:
62
mg
|
Iron:
1
mg