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Burst of Lemon Scones Recipe Is Your Weekend Baking Therapy by Jan Mostrom

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Burst of Lemon Scones Recipe Is Your Weekend Baking Therapy

Scones are so fun to bake! The only scones I've ever made before this lemon variety were chocolate chip scones that my family just loves. But I might have just changed their minds. These lemon scones are so fresh and delicious. The tender lemon scones aren't overly sweet, just light lemon goodness to enjoy at breakfast or for a snack anytime during the day.

The scones are really easy to put together and will store in an airtight container for three to four days, but I doubt they will last that long! To make this lemon scone recipe you will need butter, all-purpose flour, granulated sugar, baking powder, kosher salt, heavy whipping cream, eggs and lemons for juicing and zesting. For the lemon glaze grab powdered sugar (it's optional, but delicious).

Serve these lemony scones for breakfast, brunch, as a burst-of-lemon snack with a cup of tea, coffee or milk, or for dessert with a dollop of lemon whipped cream. They may even pair well with a glass of white wine. Why not?

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Cuisine: American
Prep Time: 15 minutes
Cook Time: 16 to 18 minutes
Total Time: 31 to 33 minutes
Servings: 8

Ingredients

1/2 cup (1 stick) unsalted butter
2 1/2 cups all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon kosher salt
1/2 cup heavy whipping cream (plus more, if needed)
2 large eggs, at room temperature
1 tablespoon lemon juice, freshly squeezed
zest from 1 lemon
2 tablespoons heavy whipping cream, for brushing top of dough

Lemon Glaze

3/4 cup powdered sugar
2 tablespoons lemon juice, freshly squeezed

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Recipe Notes

If you don't have unsalted butter, omit the added salt from the dry ingredients.

The scones were delicious without the glaze, so if you prefer less sweet pastries, omit the glaze.

You can hurry the eggs to room temperature by placing them in warm (not hot) water. Room temperature eggs make the scones less dense.

Here's how to make it:

Place your stick of butter into the freezer. Line a large baking sheet with parchment paper. Preheat oven to 425 degrees F.
In a medium bowl add the dry ingredients: flour, sugar, baking powder and salt.
In a small bowl mix eggs, 1/2 cup whipping cream, 1 tablespoon lemon juice and lemon zest.
Remove butter from the freezer and using a box grater, grate the butter.
Add butter to the dry mixture to combine and then add egg mixture to the flour mixture and use a fork or spoon to combine well. If the mixture is too dry and a tablespoon or two more of the heavy cream.
Place the dough on the parchment paper-lined baking sheet and use damp hands to form into a ball. Use your palm to press dough into a circle about 1/2-inch thick.
Cut dough into eight sections and separate them.
Brush the scone pieces with cream.
Bake for 16 to 18 minutes, or until golden brown.
While the scones bake make the glaze by combining powdered sugar and lemon juice.
When scones are cooked remove from oven and brush with the glaze. Serve warm or at room temperature and enjoy!

Nutrition Facts Per Serving

Calories: 284

Total Fat: 10.3g

Saturated Fat: 5.5g

Cholesterol: 115mg

Sodium: 222mg

Total Carbohydrate: 42.4g

Dietary Fiber: 1.6g

Total Sugars: 16.3g

Protein: 6.8g

Vitamin D: 16mcg

Calcium: 57mg

Iron: 2mg

Potassium: 171mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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