Lemon Scones Recipe
I love lemon scones on sunny mornings, whether it’s summer and I want something to match the weather, or winter and I can pretend it’s as warm as where lemon trees grow.
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Ingredients
For the lemon scones
●Finely grated zest of 3 lemons
●1/2 cup (100g) sugar
●3 cups (360g) all-purpose flour
●1 tablespoon baking powder
●1/2 teaspoon kosher salt
●1/4 teaspoon baking soda
●1 cup (227g) unsalted butter, cold, cut into 1/2-inch cubes
●1 large egg, cold
●2/3 cup (120ml) buttermilk, plus extra for brushing the scones
For the lemon glaze
●1/2 cup (57g) powdered sugar
●2 tablespoons lemon juice
Method
1.Preheat the oven to 425°F.
Line a baking sheet with parchment paper and set aside until ready to use.
2.Mix the dry ingredients:
In a large bowl, use your fingertips to rub the lemon zest into the sugar, infusing the sugar with the oils from the lemon zest.
Add the flour, baking powder, salt, and baking soda and whisk to combine.
3.Cut in the butter:
Add the cold, cubed butter to the flour mixture, tossing with your hands to distribute and coat the butter in flour. Using a pastry cutter, work the butter into the flour mixture until the mixture forms coarse crumbs and the butter is in pieces no larger than a pea.
If you don’t have a pastry blender, use the tips of your fingers to squish the butter into the flour, pressing and breaking the butter into pea-sized pieces, but flat, not in chunks.
4.Add the wet ingredients:
Measure the buttermilk in a liquid measuring cup, then whisk in the egg. Pour the buttermilk mixture into the flour mixture. Gently fold the mixture together with a rubber spatula or plastic dough scraper until it forms a cohesive, but crumbly mass. Don’t overmix. It’s okay if the dough is slightly lumpy or a few dry bits remain.
5.Shape and divide:
Transfer the dough to a lightly floured surface. Use your hands to gently knead the dough a few times, then press the dough into an 8-inch diameter disk about 1 1/2 inches thick. Use a long knife or a bench scraper to cut the disk into 8 equal-sized wedges.
Place the wedges on the prepared baking sheet, spacing them at least 1-inch apart. Use a pastry brush to brush the tops of the scones lightly with buttermilk.
6.Chill:
Place the baking tray in the freezer and chill for 15 minutes.
7.Bake:
Bake the scones in the center of the oven until golden on top and browned underneath, about 20 minutes. Allow the scones to cool completely on the pan before adding the lemon glaze.
8.Make the lemon glaze:
While the scones cool, make the lemon glaze. In a small bowl, whisk together the powdered sugar and lemon juice until the glaze is smooth.
9.Glaze the scones:
Use a spoon to drizzle the scones with the lemon glaze. Allow the glaze to set for 10 minutes, then serve.
10.Storage:
The scones will keep in an airtight container on the counter for up to two days. For longer storage, the scones can be frozen for up to two months in a freezer bag. Let the scones defrost at room temperature for about 1 hour before eating.
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