Amazing Lemon Scones Recipe

Ingredients

• 3/4 cup Granulated Sugar (mixed with lemon zest to release oils)
• 2 whole Lemon (zested; juice used for glaze)
• 2 cup All-Purpose Flour (sifted)
• 2 teaspoon Baking Powder (leavening agent)
• 1.5 teaspoon Salt (enhances flavor)
• 0.125 teaspoon Baking Soda (reacts with lemon acid for extra lift)
• 1/2 cup Unsalted Butter (cold, cubed)
• 1/2 cup Buttermilk (cold; provides acidity)
• 1 piece Large Egg (room temperature)
• 1 teaspoon Vanilla Extract (pure vanilla)
• 1 tablespoon Fresh Lemon Juice (for glaze, no seeds)
• 1/2 cup Powdered Sugar (sifted for glaze)
• 1 pinch Salt (for glaze)

Instructions

1. Preheat Oven

   Set the oven to 400°F (200°C) and let it preheat while you prepare the dough.

   Time: PT5M

   Temperature: 400°F

2. Zest Lemons into Sugar

   Using a microplane, zest the two lemons directly into the 3/4 cup granulated sugar. Rub the zest and sugar together with clean hands until the sugar turns a light sunny‑yellow and feels like wet sand.

   Time: PT5M

3. Combine Dry Ingredients

   In the large bowl add the sifted flour, baking powder, salt, and baking soda. Stir briefly to distribute evenly.

   Time: PT3M

4. Incorporate Cold Butter

   Cube the cold butter (½ cup) and work it into the dry mixture using a pastry cutter or your fingertips until the pieces are about pea‑size, with some larger chunks remaining.

   Time: PT5M

5. Mix Wet Ingredients

   In the medium bowl whisk together the cold buttermilk, egg, and vanilla extract until smooth.

   Time: PT2M

6. Combine Wet and Dry

   Pour the wet mixture into the dry ingredients and stir with a spatula until just combined into a shaggy, slightly sticky dough.

   Time: PT3M

7. Gentle Fold

   Turn the dough onto a lightly floured surface and fold it over itself 1–2 times to create a loose structure.

   Time: PT2M

8. Shape the Dough

   Pat the dough into a 7½‑inch (≈19 cm) circle about 1‑inch thick. Lightly flour the top if it sticks.

   Time: PT5M

9. Cut and Transfer

   Using a bench scraper or knife, cut the circle into eight equal wedges. Transfer each wedge to a parchment‑lined rimmed baking sheet, spacing them about 2 inches apart. Brush the tops lightly with a little extra buttermilk.

   Time: PT5M

10. Bake

    Bake the scones for 20‑25 minutes, rotating the sheet halfway through, until they are puffed and the tops are golden brown.

    Time: PT22M

    Temperature: 400°F

11. Prepare Lemon Glaze

    While the scones bake, whisk together 1 tbsp fresh lemon juice, ½ cup powdered sugar, and a pinch of salt until smooth and drizzling consistency. Adjust with more sugar or juice as needed.

    Time: PT2M

12. Glaze and Serve

    When the scones are out of the oven and still warm, drizzle the lemon glaze over them. Serve immediately with coffee or tea.

    Time: PT1M

Nutrition Facts

Calories

270

Protein

5 g

Carbohydrates

30 g

Fat

12 g

Fiber

1 g