Lemon Scones

Lemon Scones are buttery, flaky lemon scones with a easy lemon glaze drizzled over the pinnacle for an even extra citrusy flavor. They are ideal for breakfast, brunch, or each time you are craving a pleasant lemony treat!

INGREDIENTS

• ½ cup (1 stick / 113 g) unsalted butter, cold
• 2 ½ cups (312.5 g) all-purpose flour
• ½ cup (100 g) granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon kosher salt
• ½ cup heavy whipping cream
• 2 giant eggs, room temperature
• 1 tablespoon lemon juice, freshly squeezed
• 1 teaspoon lemon zest

Topping

• 2 tablespoons heavy whipping cream

Glaze

• 1 cup (125 g) confectioners’ sugar
• 2-3 tablespoons lemon juice, freshly squeezed

INSTRUCTIONS

1. Preheat oven to 425°F. Line a giant baking sheet with parchment paper. Set aside.
2. Set out a sheet of parchment paper. Using the best aspect of a grater, grate butter onto the parchment paper. Place it in the freezer whilst you put together the closing ingredients.
3. In a giant mixing bowl, whisk collectively the flour, sugar, baking powder, and salt.
4. Remove grated butter from the freezer. Using a fork, comprise it into the dry ingredients.
5. In a separate bowl, whisk collectively the heavy cream, eggs, lemon juice, and lemon zest.
6. Add the moist elements to the dry ingredients. Mix till simply combined.
7. On the lined baking sheet, form the dough into a circle, about ¾-inch thick. Add a bit of flour to your arms to stop sticking.
8. Using a bench scraper or giant knife, reduce the dough into 6-8 wedges (I reduce them into 8), gently isolating the edges of every scone, growing a ½-inch area between each.
9. Brush scones with heavy cream, making certain to cowl all exposed edges.
10. Bake the scones for 18-23 minutes, or till golden brown.

Glaze

1. In a small bowl, whisk collectively the confectioners’ sugar and lemon juice. Add greater lemon juice till you attain the preferred consistency.
2. Drizzle glaze over the scones.

Enjoy.

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