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Lemon Scones
Credit:
Bryan Gardner
Recipe Summary
prep: 30 mins
total: 1 hr 30 mins
Yield: Makes 8 Scones
Ingredients
Ingredient Checklist
1/3 cup plus 1 tablespoon granulated sugar
2 tbsp. packed finely grated lemon zest plus 1 to 2 tablespoons juice from 2 large lemons
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, frozen
1 large egg
3/4 cup heavy cream, plus 1 tablespoon for brushing
1 cup confectioners’ sugar
Gallery
Lemon Scones
Credit:
Bryan Gardner
Recipe Summary
prep: 30 mins
total: 1 hr 30 mins
Yield: Makes 8 Scones
Gallery
Lemon Scones
Credit:
Bryan Gardner
Lemon Scones
Credit:
Bryan Gardner
Lemon Scones
Recipe Summary
prep: 30 mins
total: 1 hr 30 mins
Yield: Makes 8 Scones
Recipe Summary
prep: 30 mins
total: 1 hr 30 mins
Yield: Makes 8 Scones
prep: 30 mins
total: 1 hr 30 mins
prep:
30 mins
total:
1 hr 30 mins
Yield: Makes 8 Scones
Makes 8 Scones
Ingredients
Ingredients
- 1/3 cup plus 1 tablespoon granulated sugar
- 2 tbsp. packed finely grated lemon zest plus 1 to 2 tablespoons juice from 2 large lemons
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1/2 cup (1 stick) unsalted butter, frozen
- 1 large egg
- 3/4 cup heavy cream, plus 1 tablespoon for brushing
- 1 cup confectioners’ sugar
Directions
Preheat the oven to 400°F. Line a baking sheet with parchment paper. Combine 1/3 cup sugar and lemon zest in a large bowl and massage them together using your fingertips. Add the flour, baking powder, baking soda, and salt and whisk until well combined.
Using the large holes of a box grater, grate frozen butter into dry ingredients; using a fork, toss together until butter shreds are coated. In a large measuring cup or medium bowl, whisk egg into 3/4 cup cream until well combined.
Pour the wet ingredients into the dry ingredients. Using a fork, stir in cream mixture until just combined. (The dough should be crumbly; do not overwork.)
Transfer dough to prepared baking sheet. Gather dough together and pat into a 7-inch circle. Cut into 8 wedges. Brush tops with remaining tablespoon of cream and sprinkle with remaining tablespoon of sugar. Bake until golden, 20 to 25 minutes, rotating sheet halfway through. Let cool then using a spatula, transfer scones to a wire rack to cool completely.
In a medium bowl, whisk confectioners’ sugar with 1 tablespoon of lemon juice, adding more lemon juice by the 1/2 teaspoon as needed until it has a thick glaze consistency, similar to honey. Using a spoon, drizzle glaze over cooled scones; let sit for 15 minutes before serving.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Lemon Scones
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Lemon Scones
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
