Yellow is the color of happiness and sunshine. These adorable Lemon Scones will bring you a burst of lemony brightness even on the grayest day. The pretty, vibrant yellow sparkling sugar adds a pleasant crunch to the tops. It’s a nice contrast to the soft, tender interior of the scones. These little gems would shine on any breakfast or brunch table. I served them with blueberry jam and green tea, which was so delightful, I’m still smiling.
- 1 3/4 cups (7 7/8 ounces) all purpose flour, sifted
- 1 tablespoon baking powder
- 1/2 teaspoon fine sea salt
- 1/4 cup (1 3/4 ounces) sugar
- 7 tablespoons (3 1/2 ounces) cold, unsalted butter, cubed
- 1 tablespooon lemon zest
- 2/3 cup cold heavy cream plus more for tops
- 2 tablespoons lemon juice
- yellow sparkling sugar*
- Preheat oven to 375ºF. Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, salt and sugar.
- Work butter and lemon zest into the flour mixture with your fingers or with a pastry blender until pea size chunks form.
- Stir in heavy cream and lemon juice until a shaggy dough is formed. If your dough seems too dry, you can add 1-2 more teaspoons of heavy cream.
- Turn dough out onto a lightly floured surface. Knead briefly, by folding dough over onto itself a few times. Do not overwork dough.
- Pat or roll dough into an 8-inch round, about 3/4-inch thick. Cut out rounds using a 2" or 2 1/4" inch round cutter.**
- Place scones about 2 inches apart on prepared baking sheet. Brush scones with heavy cream. Sprinkle generously with sparkling sugar.
- Bake until edges are golden brown, about 16-19 minutes.
- Cool completely on a wire rack. Decorate with icing.
- In a small bowl, whisk together powdered sugar, heavy cream and enough lemon juice to form a stiff icing.
- Transfer icing to a piping bag or a plastic zip bag. Snip off the tip of the bag. Pipe lines in a spoke pattern onto the scones.
*To find the sparkling sugar I used, click here.
**To find the cutter I used, click here.