lemon scones

Take afternoon tea to the next level with Rebecca Sullivan&#8217;s lemon scones – they&#8217;re topped with lemon-soaked sugar cubes, which melt to form a zingy, chewy crust. A fab choice for afternoon tea or Mother&#8217;s Day. Or, for lemon scones topped with a boozy lemon cream, make these limoncello and blueberry scones.

Lemon sugar cube scones

self-raising flour,

caster sugar

salt

unsalted butter

buttermilk

lemon

sugar cubes

Milk

Heat the oven to 230°C/210°C fan/gas 8 and line a large baking sheet with baking paper. Put the flour, sugar and salt in a mixing bowl, then rub in the butter with your fingers until the mix resembles breadcrumbs.

Pour in most of the buttermilk and mix with a butter knife. Add the lemon zest and remaining buttermilk, then form the dough into a ball using your hands.

Turn the dough out onto a floured work surface and knead it a few times. Pat or roll out the dough to a 2cm thickness, then stamp out 3-4cm rounds with a scone/cookie cutter (or use the top of a round drinking glass). Bring the scraps together, then re-pat/roll and stamp again. You should have about 20 small scones.

Place the scones close together on the prepared baking sheet. Squeeze the lemon juice into a small bowl, then drop in the sugar cubes. Turn them in the juice, then remove to a plate (discard the juice). Push one lemon sugar cube into the centre of each scone. Brush the tops with a little milk, then bake for 12-15 minutes until risen and golden. The scones are best served on the day they’re made, with lashings of butter or jam and cream.

Lemon scones are full of tart lemon and fresh lemon zest and have buttery layers of tender dough with golden brown crust. Enjoy these fluffy scones for breakfast or an afternoon snack. This easy scone recipe is ready in less than 15 minutes and is a great way to start your day.

Easy Lemon Scones with Lemon Glaze

all-purpose flour

sugar,

Tablespoon baking powder

vanilla extract

lemon extract

lemon juice

Tablespoons butter,

Half-and-half,

Preheat the oven to 425 degrees.

In a bowl, whisk together flour, baking powder,...

In a bowl, whisk together flour, baking powder, lemon zest, sugar, and salt. 

Cut in butter with a pastry blender or...

Cut in butter with a pastry blender or two knives until the mixture resembles coarse crumbs.

Stir in 2/3 cup half-and-half and lemon juice,...

Stir in 2/3 cup half-and-half and lemon juice, lemon extract, and vanilla extract until just moistened. 

On a lightly floured surface, knead dough gently...

On a lightly floured surface, knead dough gently 5 to 10 times.

Pat into a 1-inch-thick round.

Cut into 8 wedges; place on a parchment-lined...

Cut into 8 wedges; place on a parchment-lined baking tray, 2 ” apart.

Brush tops with 1 Tablespoon half-and-half, then sprinkle...

Brush tops with 1 Tablespoon half-and-half, then sprinkle each scone top with sugar and a pinch of lemon zest.

Bake until golden brown, 12 to 15 minutes.

Cool on wire rack.

Buttery Lemon Scones are citrusy and moist with a tender crumb. The scone dough is just the right balance of sweet and tart, and you’ll love the fresh lemon glaze!

Lemon Scones

sugar ((67 grams))

lemon zest ((about 2 lemons))

all-purpose flour ((240 grams))

baking powder

baking soda

unsalted butter (cubed (113 grams))

buttermilk ((120 mL))

sugar ((60 grams))

Preheat the oven to 400°F. Line a large baking sheet with parchment paper.

In a large bowl, combine the sugar and lemon zest. Massage the mixture with your fingers to infuse the sugar with the lemon oils until the sugar color is light yellow. Stir in the flour, baking powder, salt, and baking soda. Using a pastry cutter or fork, cut in the cold butter until the pieces are no larger than the size of peas.

In a small bowl, whisk together ½ cup of buttermilk, the egg, and vanilla. Add the buttermilk mixture to the flour mixture, and stir together using a fork or spatula until a shaggy dough forms.

Turn out the dough onto a lightly floured surface and knead once or twice to bring the dough together. Press the dough into a 7½-inch round (about ¾-inch thick) disc.

Using a floured knife, cut the disc into 8 equal triangles and place them on the prepared baking sheet about 2 inches apart. Brush the top of each scone with the remaining 1 tablespoon of buttermilk.

Bake for 20 to 25 minutes or until puffed, and the tops are lightly golden, rotating the pan halfway through baking. Cool the scones on the pan on a wire rack for 20 minutes.

For the Scones:

In a small bowl, whisk together the powdered sugar, lemon juice, and salt until smooth. Drizzle glaze over warm scones before serving.

For the Glaze:

https://www.youtube.com/watch?v=5p3P-mfvxEQ

Moist, buttery, and perfectly sized, Lemon Scones with lemon glaze will be your new go-to pastry for breakfast, brunch, snacks, and special occasions. These scones have a light golden brown crust and a tender and satisfying crumb. The lemon and vanilla flavors in the scone are made even sweeter with a freshly made lemon glaze that’s drizzled on top just before serving!

RECIPE: https://preppykitchen.com/lemon-scones/

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