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Lemon Scone Recipe

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These Lemon Scones are light, tender, and bursting with fresh lemon flavor. Infused with zesty lemon sugar and topped with a tangy lemon glaze, they make a delightful breakfast or afternoon treat perfect for any season.

Ingredients

For the Scones:

  • ⅓ cup granulated sugar (67g)
  • 1 tablespoon lemon zest (about 2 lemons)
  • 2 cups all-purpose flour (240g)
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ⅛ teaspoon baking soda
  • ½ cup cold unsalted butter, cubed (113g)
  • ½ cup plus 1 tablespoon buttermilk, divided (135 mL)
  • 1 cold large egg
  • 1 teaspoon vanilla extract

For the Glaze:

  • ½ cup powdered sugar (60g)
  • 1 tablespoon lemon juice
  • Pinch of salt

Instructions

  1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper to prevent sticking and promote even baking.
  2. Infuse Sugar with Lemon Zest: In a large bowl, combine the granulated sugar and lemon zest. Massage the mixture with your fingers until the sugar lightens in color and releases the lemon oils, enhancing the citrus aroma.
  3. Mix Dry Ingredients: Stir in the all-purpose flour, baking powder, salt, and baking soda into the lemon sugar mixture. Using a pastry cutter or fork, cut the cold, cubed butter into the dry ingredients until the butter pieces are no larger than peas, creating a crumbly texture.
  4. Combine Wet Ingredients: In a small bowl, whisk together ½ cup buttermilk, the cold egg, and vanilla extract. Pour this mixture into the flour mixture and stir using a fork or spatula until a shaggy dough forms.
  5. Form the Dough: Turn the dough out onto a lightly floured surface and knead gently once or twice to bring it together. Pat the dough into a 7½-inch round disc approximately ¾-inch thick.
  6. Cut and Arrange Scones: Using a floured knife, cut the dough disc into 8 equal triangles. Place the scones on the prepared baking sheet about 2 inches apart for even cooking. Brush the tops with the remaining 1 tablespoon of buttermilk to encourage browning.
  7. Bake the Scones: Bake for 20 to 25 minutes, or until the scones have puffed up and the tops are lightly golden. Be sure to rotate the pan halfway through baking to ensure even color and doneness. Once baked, let the scones cool on the pan on a wire rack for 20 minutes.
  8. Prepare Lemon Glaze: While the scones cool, whisk together the powdered sugar, lemon juice, and a pinch of salt in a small bowl until smooth and well combined.
  9. Glaze and Serve: Drizzle the lemon glaze over the warm scones before serving to add a sweet and tangy finishing touch.

Notes

  • For best results, use cold butter to create flaky scones with a tender crumb.
  • You can substitute the buttermilk with milk mixed with 1 tablespoon lemon juice if needed.
  • Ensure not to overwork the dough to keep scones light and fluffy.
  • Scones are best enjoyed fresh but can be stored in an airtight container for up to 2 days.

Find it online: https://cookedbygrace.com/lemon-scone-recipe/