Description
Delicious lemon scones perfect for breakfast or an afternoon treat.
Ingredients
Scale
- ⅓ cup granulated sugar
- 1 tablespoon lemon zest (about 2 lemons)
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ⅛ teaspoon baking soda
- ½ cup cold unsalted butter (cubed)
- ½ cup plus 1 tablespoon buttermilk (divided)
- 1 cold large egg
- 1 teaspoon vanilla extract
- ½ cup powdered sugar
- 1 tablespoon lemon juice
- 1 pinch salt
Instructions
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
- In a large bowl, combine the sugar and lemon zest. Massage the mixture with your fingers to infuse the sugar with the lemon oils until the sugar color is light yellow.
- Stir in the flour, baking powder, salt, and baking soda. Using a pastry cutter or fork, cut in the cold butter until the pieces are no larger than the size of peas.
- In a small bowl, whisk together ½ cup of buttermilk, the egg, and vanilla. Add the buttermilk mixture to the flour mixture, and stir together using a fork or spatula until a shaggy dough forms.
- Turn out the dough onto a lightly floured surface and knead once or twice to bring the dough together. Press the dough into a 7½-inch round (about ¾-inch thick) disc.
- Using a floured knife, cut the disc into 8 equal triangles and place them on the prepared baking sheet about 2 inches apart. Brush the top of each scone with the remaining 1 tablespoon of buttermilk.
- Bake for 20 to 25 minutes or until puffed, and the tops are lightly golden, rotating the pan halfway through baking. Cool the scones on the pan on a wire rack for 20 minutes.
- In a small bowl, whisk together the powdered sugar, lemon juice, and salt until smooth. Drizzle glaze over warm scones before serving.
Notes
- Make sure the butter is cold for flaky scones.
- These scones are best served warm.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg