|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 16g||21%|
|Saturated Fat 9g||43%|
|Total Carbohydrate 31g||11%|
|Dietary Fiber 2g||7%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Lemon scones make a delicious breakfast treat, or make them for a mid-morning or evening snack and serve them with preserves or lemon curd. Blueberry jam is wonderful on these scones. The sweet glaze on the lemon scones is a simple combination of lemon juice and confectioners' sugar, and it is the perfect finish. For a less sweet scone, you may omit the glaze.
Scones are similar to biscuits, where you want to work the dough as little as possible. Once the dough comes together, just cut the scones into wedges or squares and bake.
- 2 1/4 cups all-purpose flour (10 ounces)
- 2 1/2 teaspoons baking powder
- 5 tablespoons granulated sugar
- 1 teaspoon lemon zest
- 6 tablespoons butter (cold, salted, cut into small pieces)
- 1/8 teaspoon salt
- 2/3 cup light cream (or half-and-half)
- 1 large egg
- 1 teaspoon lemon extract
- 1/2 teaspoon vanilla extract
- For the Glaze:
- 1 tablespoon melted butter
- 1 teaspoon lemon zest
- 1/4 cup fresh lemon juice
- 1 cup confectioners' sugar
Heat the oven to 375 F.
Line a baking sheet with parchment paper or a silicone baking mat.
In a large bowl combine the flour, baking powder, granulated sugar, and zest of 1 lemon. Whisk or stir to blend thoroughly.
Work the pieces of butter into the dry mixture with fingers or a pastry blender until you have a crumbly mixture.
In a small bowl, whisk together the light cream or half and half, the egg, lemon extract, and vanilla.
Add the egg mixture to the dry ingredients and mix just until moistened and they begin to form a soft dough. Turn out onto a floured surface and knead 2 or 3 times. Pat into a circle about 1/2 inch thick and cut out the scones with a biscuit cutter. Or, pat the dough into 2 circles and cut each circle into 6 small wedges.
Arrange the scones on the prepared baking sheet.
Bake for 15 to 18 minutes, until lightly browned.
Mix the glaze ingredients together and brush about half of the mixture over the hot scones. Transfer to racks to cool completely and brush again. Let the lemon glaze harden then store in a covered container.
- If you use unsalted butter, increase the salt to 1/4 teaspoon.