Lemon scones are a delightful addition to any brunch or afternoon tea spread, combining the bright, zesty flavor of lemons with the buttery, flaky texture that makes scones a beloved treat.
Ingredients
Scale:
2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cubed
1/2 cup heavy cream
1 large egg
Zest of 1 large lemon
2 tablespoons fresh lemon juice
1/2 cup powdered sugar (for lemon glaze)
1-2 tablespoons fresh lemon juice (for glaze)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Whisk together until well blended.
Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, cut in the butter until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the heavy cream, egg, lemon zest, and lemon juice.
Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix; the dough should be slightly sticky.
Turn the dough out onto a lightly floured surface. Gently knead the dough a few times to bring it together, then pat it into a circle about 1-inch thick.
Cut the dough into 8 wedges and place them on the prepared baking sheet, spacing them about 2 inches apart.
Bake in the preheated oven for 15-20 minutes, or until the scones are lightly golden brown on top.
While the scones are baking, prepare the lemon glaze by mixing the powdered sugar and lemon juice in a small bowl until smooth.
Once baked, remove the scones from the oven and let them cool on a wire rack for a few minutes. Drizzle the lemon glaze over the warm scones before serving.
