Lemon Macadamia Scones
User Reviews
5.0
3 reviews
Excellent
-
Servings
12
-
Course
Breakfast
Lemon Macadamia Scones
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A light fluffy scone with macadamia nuts and a hint of citrus
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Ingredients
- For the scones
- 2 ¾ cup flour
- ⅓ cup granulated sugar
- ¾ teaspoon salt
- 1 tablespoon baking powder
- ½ cup cold butter
- 2 tablespoons lemon zest
- 2 large eggs
- 2 teaspoon vanilla extract
- ⅓ milk
- ⅓ cup lemon juice
- ½ cup chopped macadamia nuts
- 2 teaspoons milk
- FOR THE GLAZE:
- 1 tablespoon melted butter
- 1 cup powdered sugar
- 1-2 tablespoon milk
- 1 teaspoon vanilla
- 1 teaspoon lemon juice
- 1 teaspoon lemon zest
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Instructions
- In a large mixing bowl, whisk together the flour, sugar, salt and baking powder. Cut in cold butter with a fork and a pastry knife until it is incorporated. Stir in nuts. In a separate bowl, combine eggs, vanilla, lemon zest, lemon juice and milk. Add liquid ingredients to dry ingredients and stir just until dough is moistened. Line a baking sheet with parchment paper. Sprinkle with flour. Place dough on floured paper and divide it in half. Pat each half into a 6” circle (about ¾ in thick). Brush each round with a teaspoon of milk. Using a warm knife, slice each circle into 6 wedges. Carefully pull each wedge so that there is about ½” space between them. Place the pan in the freezer for 30 minutes. Preheat oven to 425. Bake scones for 20-25 minutes or until they are golden brown. Remove and cool for a few minutes before covering in glaze.
- To make the glaze, stir together all the ingredients until smooth. Spoon glaze over slightly warm scones. Let set.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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