Lemon Scones
User Reviews
5.0
15 reviews
Excellent
Lemon Scones
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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!
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Ingredients
For the Scones:
- ⅓ cup granulated sugar (67g)
- 1 tablespoon lemon zest (about 2 lemons)
- 2 cups all-purpose flour (240g)
- 2 teaspoons baking powder
- ½ teaspoon salt
- ⅛ teaspoon baking soda
- ½ cup cold unsalted butter cubed (113g)
- ½ cup plus 1 tablespoon buttermilk (120 mL)
- 1 large egg
- 1 teaspoon vanilla extract
For the Glaze:
- ½ cup powdered sugar (60g)
- 1 tablespoon lemon juice
- Pinch of salt
Instructions
For the Scones:
- 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 Glaze:
- In a small bowl, whisk together the powdered sugar, lemon juice, and salt until smooth. Drizzle glaze over warm scones before serving.
Notes
- Glaze scones using a pastry bag, zip-top bag, or fork. For a thin line of glaze, use a pastry bag, zip-top bag with a corner cut off, or fork to drizzle the glaze over each scone for a bakery-fresh look.
- Keep the butter cold. Cold butter is best for scones because it helps create flaky yet tender layers. After cubing the butter, return it to the refrigerator until you are ready to cut it into the flour mixture.
- Don’t overwork the dough. Scone dough does not require much kneading to come together, and it is best to handle the dough as little as possible and gently press it together. Overworking the dough causes additional gluten to form and may also warm the butter too much, both of which will lead to a dense texture.
- Refrigerate the dough if you aren’t immediately baking it. If your oven is still preheating or you are timing multiple components of your meal to be ready simultaneously, pop the tray of unbaked scones in the refrigerator instead of letting them sit at room temperature. Warm dough will overspread and not rise well.
- To make ahead, freeze the dough. Place the cut scones on a baking sheet lined with wax paper or parchment paper just far apart enough so they aren’t touching. Freeze until solid, about 1 hour. Wrap tightly in plastic wrap or store in an airtight freezer container.
Nutrition Information
Show Details
Calories
298kcal
(15%)
Carbohydrates
41g
(14%)
Protein
5g
(10%)
Fat
13g
(20%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.5g
Cholesterol
55mg
(18%)
Sodium
300mg
(13%)
Potassium
70mg
(2%)
Fiber
1g
(4%)
Sugar
17g
(34%)
Vitamin A
414IU
(8%)
Vitamin C
2mg
(2%)
Calcium
89mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 298 kcal
% Daily Value*
| Calories | 298kcal | 15% |
| Carbohydrates | 41g | 14% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 55mg | 18% |
| Sodium | 300mg | 13% |
| Potassium | 70mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 414IU | 8% |
| Vitamin C | 2mg | 2% |
| Calcium | 89mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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