Lemon Scones (Print Version)
# Ingredients:
→ Scones
01 -
Zest of 3 lemons, finely grated
02 -
1/2 cup (100g) sugar
03 -
3 cups (360g) all-purpose flour
04 -
1 tablespoon baking powder
05 -
1/2 teaspoon kosher salt
06 -
1/4 teaspoon baking soda
07 -
1 cup (227g) cold unsalted butter, cubed
08 -
1 large egg, cold
09 -
2/3 cup (120ml) buttermilk, plus extra for brushing
→ Lemon Glaze
10 -
1/2 cup (57g) powdered sugar
11 -
2 tablespoons lemon juice
# Instructions:
01 -
Preheat oven to 425°F. Line baking sheet with parchment paper.
02 -
Rub lemon zest into sugar. Whisk in flour, baking powder, salt, and baking soda.
03 -
Work cold butter into flour mixture until pea-sized pieces form using pastry cutter or fingers.
04 -
Whisk egg into buttermilk, fold into flour mixture until just combined.
05 -
Form into 8-inch disk, cut into 8 wedges. Brush with buttermilk and freeze 15 minutes.
06 -
Bake 20 minutes until golden. Cool completely, then drizzle with lemon glaze.
# Notes:
01 -
Keeps 2 days at room temperature
02 -
Can be frozen up to 2 months
03 -
Use cold ingredients for best texture