why make this recipe
Lemon scones are a delightful treat perfect for breakfast or an afternoon snack. Their bright, zesty flavor adds a refreshing twist to the traditional scone, making them a favorite for many. They are easy to make and require simple ingredients. The combination of buttery goodness and citrus zest creates a light and fluffy texture that will leave you wanting more!
how to make Lemon Scones
Ingredients :
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 cup cold unsalted butter, cubed
- 3/4 cup heavy cream
- 1 large egg
- Zest of 1 large lemon
- Pinch of salt (optional)
Directions :
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Add lemon zest and rub it in with your fingertips.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- In another bowl, whisk together the cream and egg.
- Create a well in the dry mixture, pour the wet mixture in, and stir gently until just combined.
- Turn the dough onto a floured surface, pat it into a 1-inch thick disc, and cut it into 8 wedges.
- Place the wedges on the baking sheet and bake for 18 to 22 minutes until the edges are golden.
- Cool slightly on a wire rack before serving.
Lemon Scones
Lemon scones are a delightful treat perfect for breakfast or an afternoon snack, featuring a refreshing twist from citrus zest.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1 pinch salt optional
Wet Ingredients
- 1/2 cup cold unsalted butter, cubed Ensure butter is very cold for flaky scones.
- 3/4 cup heavy cream
- 1 large egg
- 1 large lemon zest From 1 large lemon
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Add lemon zest and rub it in with your fingertips.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- In another bowl, whisk together the cream and egg.
- Create a well in the dry mixture, pour the wet mixture in, and stir gently until just combined.
- Turn the dough onto a floured surface, pat it into a 1-inch thick disc, and cut it into 8 wedges.
Baking
- Place the wedges on the baking sheet and bake for 18 to 22 minutes until the edges are golden.
- Cool slightly on a wire rack before serving.
Notes
Serve the lemon scones warm or at room temperature, either on their own or with butter and honey. They pair beautifully with tea or coffee. To store, place in an airtight container at room temperature for up to 2 days or freeze for up to 3 months.
