Back to Basics: Lemon Scones

Ingredients

• 2.5 cup all-purpose flour (300g)
• 0.33 cup sugar (67g, granulated)
• 1 tbsp baking powder (15g)
• 0.5 tsp salt (3g)
• 12 tbsp unsalted butter (cold, cubed)
• 1 egg
• 0.5 cup whole milk (124g)
• lemon zest (zest of 1-2 lemons)
• 1 tbsp vanilla extract
• 2.5 tsp lemon emulsion (can also use lemon extract; 2-3 tsp)
• 1 cup powdered sugar (120g)
• 2.5 tbsp lemon juice (2-3 tbsp)
• 2 tsp vanilla extract or vanilla bean paste

Steps

1. 1

   In a large mixing bowl or the bowl of a stand mixer, combine the dry ingredients: 2 1/2 cups flour, 1/3 cup sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt.

2. 2

   Add 12 tablespoons of cold, cubed, unsalted butter to the dry mixture.

3. 3

   Mix the butter into the dry ingredients (using a stand mixer, pastry cutter, or fingers) until the mixture resembles wet sand and the butter has formed pea-sized balls.

4. 4

   In a separate bowl, whisk together the wet ingredients: 1 egg, 1/2 cup whole milk, the zest of 1-2 lemons, 1 tablespoon vanilla extract, and 2-3 teaspoons of lemon emulsion (or extract).

5. 5

   Add the wet ingredients to the dry ingredients and mix just until the dough comes together.

6. 6

   Transfer the dough onto a piece of lightly floured parchment paper.

7. 7

   Pat the dough out into a circle approximately 8 inches in diameter and 1 inch thick.

8. 8

   Cut the dough into 8 even triangles (or smaller for mini scones).

9. 9

   Place the triangles onto a parchment paper-lined baking tray.

10. 10

    Bake at 425°F (218°C) for 12-14 minutes.

11. 11

    While the scones are baking, prepare the glaze by mixing 1 cup powdered sugar, 2-3 tablespoons lemon juice, and 2 teaspoons vanilla extract or vanilla bean paste.

12. 12

    Adjust the glaze consistency by adding more powdered sugar if it is too thin, or more lemon juice if it is too thick.

13. 13

    Drizzle the glaze over the scones once they have finished baking.

Notes

To make vanilla scones instead of lemon, simply omit all lemon ingredients (zest, emulsion, and lemon juice in the glaze). For the glaze in the vanilla version, substitute the lemon juice with milk or cream.

Nutrition per serving

• scones
• lemon
• breakfast
• brunch
• baking
• dessert
• vegetarian
• from scratch