Lemon Buttermilk Scones
User Reviews
4.6
Lemon Buttermilk Scones
Description
The Lemon Buttermilk Scones recipe uses a combination of all-purpose flour, sugar, and baking powder with fresh lemon zest incorporated into the dough for a clear citrus flavor. The dough includes buttermilk and egg yolk, which contribute moisture and richness, while butter is cut in to form pea-sized pieces that create a flaky texture once baked. After shaping into wedges and baking until golden, a glaze made from confectioners' sugar, lemon juice, corn syrup, and milk is whisked to a smooth consistency and drizzled over the warm scones to add a glossy, tangy-sweet finish.
The lemon glaze brightens the scones, complementing their soft and crumbly texture. Baking them at a high temperature of 400°F produces a golden crust with tender interiors. Optional sugared lemon slices made by gently simmering lemon slices in sugar syrup add decorative flair and a sweet-citrus bite.
These scones can be enjoyed during breakfast or teatime. Their moist crumb and lemon glaze make them suitable for pairing with butter, jam, or clotted cream. The recipe notes suggest storing the scones refrigerated due to dairy content and state they freeze well when individually wrapped; however, the glaze is best applied fresh as it doesn't freeze well. The sugared lemon slices make a decorative and flavorful addition but require advance preparation.
Careful handling during mixing and shaping preserves the dough's tenderness, and gentle kneading prevents toughness. The glaze mixture is held in reserve to be whisked just before application for the best texture. Adjust baking based on scone thickness for ideal doneness.
Ingredients
For Scones
- 2 cups all-purpose flour
- ⅓ cup sugar granulated
- 1 tablespoon baking powder
- ½ teaspoon salt
- 3 tablespoon lemon from about 2 lemons, zest
- 1 egg yolk
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 3 tablespoon butter unsalted
For Lemon Glaze
- 1½ cups confectioners sugar same as icing sugar or powdered sugar
- 1 tablespoon corn syrup light
- 1 tablespoon milk plus more as needed
- 2 tablespoon lemon juice freshly squeezed
- ⅛ teaspoon salt
Instructions
- Preheat the oven to 400℉.
- In a large bowl combine the flour, sugar, baking powder, salt and lemon zest. Whisk to combine everything.
- In a small bowl whisk the egg yolk, buttermilk and vanilla extract together.
- Add the butter to the flour bowl, and using a pastry blender, cut in the butter to make small pea sized pieces.
- Add the buttermilk mixture to the flour mixture and stir until the dough pulls together. Lightly flour a work surface and dust your hands with flour.
- Transfer the dough to the work surface and knead it gently about 5 time. Shape the dough into a ball, then flatten it into a disk that's about 3/4 of an inch thick and about 8 inches in diameter.
- Cut the disk into 8 wedges of equal size. Place the wedges onto a baking sheet.
- Bake them for about 20 minutes or until golden. Transfer the scones to a cooling rack.
- To make the lemon glaze, add the confectioners' sugar to a bowl. Add the corn syrup, milk, lemon juice, pinch of salt and start whisking until smooth. Add more milk until the glaze is runny but still thick.
- While the scones are cooling drizzle them generously with the glaze then garnish with more lemon zest.
Notes
- Sugared lemon slices can be prepared by simmering thin lemon slices in sugar water for 30-45 minutes, then cooled on parchment paper for 1-2 hours before use.
- Store scones in the fridge for up to 3 days because of the dairy content.
- Individually wrap scones and freeze for up to 3 months; the glaze will not freeze well, so apply it fresh after thawing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 310 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 310kcal | 16% |
| Carbohydrates | 60g | 20% |
| Protein | 5g | 10% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 39mg | 13% |
| Sodium | 220mg | 9% |
| Potassium | 241mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 34g | 68% |
| Vitamin A | 216IU | 4% |
| Vitamin C | 4mg | 4% |
| Calcium | 115mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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