These lemon scones are light, lovely and full of lemony goodness.
Scones are not just for tea time! Although they are one of my favorite tea time treats these lemon scones are just too good to only enjoy for tea. They are the perfect addition to breakfast, brunch or an afternoon treat. Scones also make a perfect after school treat too. If you are planning a Mother’s Day brunch, put these on your menu! Lemon is always my flavor of choice and I just can’t seem to get enough of it this time of year. Did you see those yummy lemon pancakes I posted here at 30 Days last month?
One of the tricks to a light and flaky scone is to use cold butter. With a pastry blender, work the butter in until little pea sized crumbs form.
After the butter is blended add in your liquid. I used half and half but whipping cream works well too and sometimes I use buttermilk if I have it on hand.
Stir until the dough is combined. The next trick is to not overwork your dough. Once it comes together put it onto a lightly floured surface and knead just a few times and then form it into a flattened round – about 8 inches across. Dough can be slightly wet.
Cut your dough into 10 pieces.
Place your pieces onto a parchment covered baking sheet and bake for 12 minutes.
Bake until the scones start to brown around the edges, remove from oven and allow to cool. Mix together your glaze so that it is a nice drizzling consistency and drizzle over scones.
Then pour yourself a cup of tea or milk or juice or whatever your beverage of choice is and enjoy a lemon scone!
For some more delicious scones check out these:
Jam Thumbprint Scones – Orange Creamsicle Scones – Chocolate Chip and Toffee Scones
Lemon Scones
Ingredients
- 2 c all purpose flour
- 3 tbsp sugar
- 2 ½ tsp baking powder
- ½ tsp salt
- 2 tsp lemon zest
- ⅓ c butter cold, cut into pieces
- ½ c half and half or whipping cream or buttermilk
- 1 tsp lemon extract
Glaze
- 1 c powdered sugar
- juice of 1 lemon
- hot water - enough to make drizzling consistency
Instructions
- Combine flour, sugar, baking powder, salt and lemon zest.
- Using a pastry blender cut in butter until small pea shaped crumbs form.
- Add in lemon extract and milk.
- Stir until incorporated. Dough may be slightly sticky.
- Place on a lightly floured surface and knead a few times. Form into a ball and flatten into a 8 inch disc.
- Cut into 10 pieces and place on a parchment covered baking sheet.
- Bake for 10-12 minutes at 400 degree F or until lightly browned around edges.
- Remove and cool.
- Mix together powdered sugar, juice of a lemon and enough hot water to form a good drizzling consistency (not much water).
- Drizzle over scones.
Nutrition
I was looking over your blog yesterday (4/27/16) and came across these scones. I was looking for something a little different to serve with Margarita Pasta for dinner last night. Well, I printed out your recipe, went home after work and made them. Mmmmmmmmmmmm! They were really good and I enjoyed 1for breakfast this morning. Thanks.