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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!
PREP TIME 20 MINUTES
COOK TIME 18 MINUTES
TOTAL TIME 38 MINUTES
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
- Preheat oven to 425°F. Line a giant baking sheet with parchment paper. Set aside.
- 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.
- In a giant mixing bowl, whisk collectively the flour, sugar, baking powder, and salt.
- Remove grated butter from the freezer. Using a fork, comprise it into the dry ingredients.
- In a separate bowl, whisk collectively the heavy cream, eggs, lemon juice, and lemon zest.
- Add the moist elements to the dry ingredients. Mix till simply combined.
- 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.
- 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.
- Brush scones with heavy cream, making certain to cowl all exposed edges.
- Bake the scones for 18-23 minutes, or till golden brown.
Glaze
- In a small bowl, whisk collectively the confectioners’ sugar and lemon juice. Add greater lemon juice till you attain the preferred consistency.
- Drizzle glaze over the scones.
Enjoy.
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