glazed lemon scones

On Sunday morning, my usual routine is to take the dog for a walk, put on a pot of coffee, and experiment with some sort of baked good. I happened to have a lot of lemons in the refrigerator this weekend, so these scones feature fresh lemon zest and lemon juice, both in the dough and the glaze. The recipe yields about six large scones. You can also add 2 tablespoons of poppy seeds to the dough. Enjoy with a cup of coffee or tea, or by themselves for an afternoon pick-me-up!

 

  • White granulated sugar (1/3 cup)

  • Lemon zest (from one large lemon)

  • All-purpose flour (2 cups)

  • Salt (1/4 teaspoon)

  • Baking powder (1 teaspoon)

  • Baking soda (1/4 teaspoon)

  • Butter (8 tablespoons, very cold)

  • Milk (1/2 cup)

  • Egg (1 large)

  • Lemon juice (2 teaspoons total; 1 teaspoon for dough, plus 1 teaspoon for glaze)

  • Powdered sugar (3 tablespoons)

 

  1. Preheat the oven to 400 degrees.

  2. In a medium mixing bowl, combine 1/3 cup of white granulated sugar and the zest of one lemon. Using a wooden spoon or your fingers, ensure the lemon zest is evenly distributed throughout the sugar and not clumping.

  3. Add flour, salt, baking powder, and baking soda to the sugar mix. Using wooden spoon, evenly combine.

  4. Add the cold butter in large cubes and then use a pastry cutter (or a food processor) to combine the butter and flour mixture until it becomes a course meal.

  5. In a separate small bowl, whisk the milk, egg, and 1 teaspoon of lemon juice. Add the milk mixture to the dry flour ingredients and mix. Do not over mix but make sure all the flour is incorporated. You may still have small chunks of butter in the dough, which is okay; these will help the scones be flaky and moist!

  6. Roll the dough onto a surface coated in flour to make sure it doesn't stick. Using a round pastry ring or a glass dipped in flour, cut out round scones. Repeat until all dough is used.

  7. Bake the scones on parchment paper in the oven for 10 to 14 minutes, or until golden brown.

  8. Remove scones from oven and let cool. 

  9. In another separate small bowl, whisk remaining 1 teaspoon of lemon juice with 2 to 3 tablespoons of powdered sugar. The glaze should be thick enough to drizzle but not too thin; add more powdered sugar until it forms right consistency. Drizzle over cooled scones.

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