I know that posting a scone recipe is of no surprise from me. However this is one of my tricks, I really believe that you don’t need a million different recipes, just a few that you can alter each season or occasion. These scones are the simplest that I make (except maybe vanilla?). Just a basic recipe with a little lemon zest, then smothered in a buttery lemon glaze.
Do you want to know the best way to enjoy this? Before you put the glaze on, slice it in half and smear blackberry or strawberry jam, then put the top back on then top with the glaze… great for dessert.
Lemon Scones
8 scones
2 cups plus 1/4 cup flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon sea salt
12 tablespoons cold unsalted butter, small diced
2 extra-large eggs, lightly beaten
1/2 cup cold heavy cream
1 tablespoon of lemon zest
…..
1 cup confectioners’ sugar
2 tablespoons of butter
fresh lemon juice
In a mixer, combine flour, sugar, baking powder and salt using the paddle attachment. Cut the cold butter into 1/2 inch pieces. Add the butter to the dry ingredients and mix on low until the butter is mixed in and is the size of peas.
In a separate bowl, mix together eggs whipping cream and lemon zest with a fork.
Turn the mixer on low and slowly add the cream and egg mixture just until dough forms. There might be leftover liquid mixture. Turn off the mixer once combined – don’t overmix.
Put some flour on the counter. Turn the dough out onto the floured surface. Add some flour onto the top of the dough, then pat it out into a large circle – about 7-8 inches in diameter. Cut the disk into 6-8 pieces like a pie.
You can bake right away or keep in the freezer in a zipper bag. Freezer Baking directions below.
Line a Large Baking Sheet (for baking 6-8) or a Small Baking Sheet (for baking 2-4) with a sheet of Parchment Paper. I used Natural Parchment here. Bake at 400 degrees for 13-16 minutes.
To make the glaze, melt butter. Add powdered sugar. Squeeze in lemon juice. I use a Small Mesh Strainer to catch the seeds and pulp. It should be thin enough to pour, but not too thick to run everywhere. Thicker the better – the warm scones will melt it a little. Drizzle the glaze over the warm scones.
This is something I’ve always watched The Barefoot Contessa use, and for some reason never picked one up. Each time I made a simple lemon vinaigrette or glaze, I found myself picking out the lemon seeds or trying to strain it though my fingers. Since I got this a couple of weeks ago, I’ve used it several times – makes the task that much easier. While I don’t like too many specialty items, this is a simple tool that seems to be worth it.
Here I’ve used the Small Sheet Pan to bake just 4 for us.
Freezer Tips : The rest are in the freezer waiting for the next time we need a quick and homemade breakfast. From the freezer, bake them for 16-18 minutes. (Do not thaw the dough).
