Lemon Scones
Lemon Scones have triple the lemon flavor with Candied Lemon Peel, lemon juice and lemon zest in the scone and the icing. They're a heavenly treat for a weekend, company or holiday breakfast or brunch. These delightful scones have almost a bread-like texture and are so much better than the traditional drier and dense scones. They're also sweeter, making them the perfect sweet treat for breakfast with your morning coffee.
Equipment
- 1 18x26" cookie sheet pan
- parchment paper
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 whisk
- 1 wooden spoon
- measuring cups
- measuring spoons
- 1 grater or orange zester
- 1 pastry blender
Ingredients
SCONES:
- 2 cups unbleached all-purpose flour (bleached flour toughens baked goods)
- 1/3 cup granulated sugar
- 1 1/4 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. sea salt
- 1/2 cup salted butter cold (1 stick)
- 8 oz. container Paradise candied lemon peel
- 1 cup buttermilk or soured milk (see note below)
- 1 large egg
- 1 tbsp. half and half
- 2/3 cup unbleached flour to roll out and knead the scones
ICING:
- 3 cups powdered sugar
- 1/4 cup half-and-half or as needed
- 1 tbsp. lemon juice
- 2 tsp. freshly grated lemon zest for topping, if desired
Instructions
SCONES:
- Preheat oven to 400º.
- Line a cookie sheet with parchment paper.
- Set aside.
- In a large mixing bowl, place flour, granulated sugar, baking powder, baking soda and salt.
- Stir or whisk well to combine ingredients.
- Add butter and cut into mixture with a pastry blender until coarse crumbs form.
- Add candied lemon peel and stir again to combine.
- Measure out buttermilk in a small measuring cup.
- Add vanilla extract and lemon juice and stir to combine.
- Pour buttermilk mixture into flour mixture adding only enough to make a soft dough.
- Measure out about two thirds cup of flour.
- Sprinkle about a quarter cup on the bread board.
- Transfer dough to the floured bread board; sprinkle very generously with some of the flour; work the flour into the dough with your fingers.
- Turn dough over about half way and sprinkle with more flour.Turn dough over about half way and sprinkle with more flour.
- Continue this pattern and work the flour into the dough with your fingers.
- This will take approximately 15-20 seconds to get most of the flour worked into the dough.
- Pat dough into a 7-inch round about two inches deep.
- Cut the dough into eighths.
- Transfer the scones onto the parchment paper-lined cookie sheet.
- Combine egg and cream in a small bowl with a whisk.
- Brush each scone with egg/cream mixture.
- Bake at 400º for approximately 20 minutes, or until a toothpick inserted in center comes out clean.
- Remove scones to wire racks and cool approximately 10 minutes before adding glaze.
- Add glaze and serve.
ICING:
- In a large sized mixing bowl, whisk half-and-half, powdered sugar and lemon juice until smooth.
- Set scones on wire cooling rack.
- Pour icing over top of each scone.
- Sprinkle immediately with grated lemon zest after glazing each scone.
- Let glaze set for 5-10 minutes before serving.
- Serve.
Notes
NOTE: You will not need all of the egg wash.
NOTE: My scones took 23 minutes to cook completely.
NOTE: I sprinkle the knife with flour before cutting the scone dough into eighths to prevent the dough from sticking.
NOTE: This is not the traditional way to make scones which usually turn out dense and dry. Mine have a softer, bread-like texture and are sweeter than regular scones.
NOTE: To sour milk: measure half-and-half or whole milk into a measuring cup. Add about a tablespoon of vinegar and allow mixture to sit out on counter for about 5 minutes to thicken before using in recipe.
Candied Lemon Peel provided courtesy of Paradise Fruit.
© Can’t Stay Out of the Kitchen
Nutrition
Calories: 515kcalCarbohydrates: 92gProtein: 7gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 60mgSodium: 367mgPotassium: 159mgFiber: 4gSugar: 56gVitamin A: 487IUVitamin C: 39mgCalcium: 143mgIron: 2mg
Tried this recipe?Let us know how it was!