Lemon Scones
Course
Breakfast
,
Brunch
Keyword
lemon
,
scones
Servings
12
scones
Servings
12
scones
Ingredients
Lemon Scones
1 3/4
cups (7 7/8 oz or 223g)
all purpose flour, sifted
1
tablespoon
baking powder
1/2
teaspoon
fine sea salt
1/4
cup (1 3/4 oz or 50g)
sugar
7
tablespoons (3 1/2 oz or 99g)
cold, unsalted butter, cubed
1
tablespooon
lemon zest
2/3
cup 5 1/4 oz or 156ml)
cold heavy cream
plus more for tops
2
tablespoons
lemon juice
yellow sparkling sugar*
Icing
1/3
cup (1 1/2 oz or 46g)
powdered sugar, sifted
1
teaspoon
heavy cream
1-2
teaspoons
lemon juice
Instructions
Lemon Scones
Preheat the oven to 375ºF (190ºC). Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, baking powder, salt and sugar.
Work the butter and lemon zest into the flour mixture with your fingers or with a pastry blender until pea size chunks form.
Stir in the 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 the dough out onto a lightly floured surface. Knead briefly, by folding dough over onto itself a few times. Do not overwork the dough.
Pat or roll the 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.
Icing
In a small bowl, whisk together the 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.
Recipe Notes
*To find the sparkling sugar I used,
click here.
**To find the cutter I used,
click here.