Lemon Scones
User Reviews
5
Lemon Scones
Description
This lemon scone recipe starts by infusing granulated sugar with fresh lemon zest to release lemon oils. The dry ingredients including flour, baking powder and soda, and salt are combined, then cold cubed butter is cut into the mixture until pea-sized bits remain, creating a flaky texture. A mixture of buttermilk, egg, and vanilla is whisked and added to the dry ingredients to form a shaggy dough. The dough is gently kneaded and shaped into a disc, then cut into wedges to maintain crumb.
The scones are baked at 400°F on parchment paper until golden and tender. Brushing tops with buttermilk before baking helps develop color and a slight crust. Once baked and cooled slightly, a lemon glaze is drizzled over the top, made from powdered sugar and fresh lemon juice with a pinch of salt to brighten the flavor and balance sweetness.
These scones have a tender, flaky crumb with a pronounced lemon aroma and mild citrus tang from both zest and glaze. The cold butter pieces create layers in the dough, enhancing texture without toughness. The glaze delivers a sweet but fresh finish that complements the lemon notes.
The dough can be refrigerated if baking is delayed, and unbaked scones can be frozen after cutting for future baking convenience. Keeping butter cold and limiting handling prevents dense scones. Glazing can be done with a piping bag, zip-top bag, or fork depending on the look desired.
Ingredients
For the Scones:
- ⅓ cup granulated sugar (67g)
- 1 tablespoon lemon about 2 lemons, zest
- 2 cups all-purpose flour (240g)
- 2 teaspoons baking powder
- ½ teaspoon salt
- ⅛ teaspoon baking soda
- ½ cup butter cubed (113g, cold unsalted
- ½ cup buttermilk 120 mL, 1 tablespoon
- 1 large egg
- 1 teaspoon vanilla extract
For the Glaze:
- ½ cup powdered sugar (60g)
- 1 tablespoon lemon juice
- Pinch 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
- Keep the butter cold during preparation to ensure flaky and tender scones.
- Do not overwork the dough; handle it lightly to avoid developing excess gluten which leads to dense texture.
- Use the sugar and lemon zest mixture to infuse lemon flavor throughout the dough.
- If not baking immediately, refrigerate the unbaked scones to prevent over-spreading.
- Freeze cut scones on a lined sheet, then wrap and store them frozen to bake later as needed.
- Drizzle glaze over cooled scones using a piping bag, zip-top bag, or fork for decorative finish.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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