Description
These Lemon Cream Scones are buttery, light, and bursting with fresh lemon flavor. Perfectly glazed with a sweet, tangy lemon glaze, these scones are a delightful treat for breakfast, brunch, or a sweet snack.
Ingredients
Scale
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For the Scones:
- 3 cups all-purpose flour: The base of your scones, providing structure.
- 2/3 cup granulated sugar: Adds sweetness to balance the tart lemon.
- 5 teaspoons baking powder: This leavening agent helps the scones rise, making them light and fluffy.
- 1/4 teaspoon salt: Enhances the flavors.
- 1/2 lb (2 sticks) unsalted butter, chilled and cubed: Provides richness and moisture.
- 1 large egg: Adds moisture and helps bind the dough.
- 1 cup heavy cream: Gives the scones a rich texture.
- 1 teaspoon vanilla extract: Adds a depth of flavor.
- Zest of 1 lemon: The star ingredient, adding brightness and tang.
For the Glaze:
- 5 cups powdered sugar, sifted: The base of your glaze, providing sweetness.
- 1/2 cup whole milk: Thins the glaze and adds a creamy consistency.
- Zest and juice from 1 lemon: Enhances the lemon flavor.
- 1/4 teaspoon salt: Balances the sweetness.
Instructions
- Prepare the Dough:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, sift together the flour, sugar, baking powder, and salt.
- In another bowl, combine the egg, lemon zest, vanilla extract, and heavy cream. Let sit for 10 minutes.
- Cut the chilled butter into the flour mixture until it resembles coarse crumbs.
- Add the cream mixture to the flour mixture and stir gently until just combined.
- Shape and Bake:
- Turn the dough onto a floured surface and press it into a rectangle. Roll it out to about 3/4-inch thick and cut into 12 squares or triangles.
- Place the triangles on the prepared baking sheet and bake for 18 minutes, or until just golden brown.
- Let the scones cool for 15 minutes before transferring them to a wire rack to cool completely.
- Prepare the Lemon Glaze:
- While the scones cool, whisk together the lemon zest, juice, and salt with the milk. Gradually add the powdered sugar, mixing until smooth.
- Once scones have cooled, dip each into the glaze, ensuring an even coating. Let the glaze set for about an hour before serving.
Notes
- Flour Substitution: You can use a gluten-free all-purpose flour blend for a gluten-free version of these scones.
- Storage: Store leftover scones in an airtight container at room temperature for up to 3 days.
- Freezing: Unbaked scones can be frozen and baked later; just add a few extra minutes to the baking time.
Nutrition
- Serving Size: 1 scone
- Calories: 290 kcal
- Sugar: 27g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg