Lemon Scones – I

0 0
Lemon Scones – I

Share it on your social network:

Or you can just copy and share this url

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

    • Medium




    Lemon scones

    Lemon scones - I

    More than a hint of lemon
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Course: Afternoon tea
    Cuisine: British
    Keyword: afternoon tea, Glaze, lemon, scones, tea time
    Servings: 8
    Author: Ian Cooks


    For the scone dough

    • 2 cups all-purpose flour
    • 1/2 cup Granulated sugar
    • 1 tbsp Baking powder
    • 1/2 tsp Kosher salt
    • 1/2 cup Butter unsalted Very cold - cubed
    • 1 ea Egg - large
    • 1/2 cup Heavy cream
    • 1 tbsp Lemon juice
    • 1/2 tbsp Lemon zest
    • 1/2 tbsp Turbinado sugar

    For the lemon glaze

    • 1 cup Icing sugar
    • 1 tbsp Lemon zest
    • 3-4 tbsp Lemon juice


    • Preheat oven to 425F. Line a baking tray with parchment or a silicone baking mat.
    • In a large mixing bowl combine the flour, sugar. baking powder and salt.
    • Add the chilled butter to the bowl and cut the butter into the mixture using a pastry cutter or forks until the texture is like a coarse meal. This can also be done in a food processor with a few quick pulses,
    • In a small bowl whisk the heavy cream, egg, lemon juice and lemon zest. Add to the dry ingredients and combine using a wooden spoon. Do not over mix. Just bring it together as a slack dough.
    • Turn the dough out onto a lightly floured work surface and knead 3-4 times. Shape the dough into an 8" round whch should be about 1" thick. With a floured knife, cut into 8 wedges.
    • Transfer the wedges to the baking tray leaving room for them to rise. Brush with a little heavy cream on the tops only. Sprinkle with the turbinado sugar.
    • Bake for 12-15 minutes until lightly golden in color. Remove to a rack to cool fully before glazing.
    • Whisk together the icing sugar, lemon juice and zest adding the lemon juice a little at a time until the glaze is a thick but pourable consistency.
    • If not eaten within a couple of days freeze them in ziplock freezer bags. They will keep for up to 3 months.
    Tried this recipe?Let us know how it was!
    Bookmark Me

    Ian Cooks

    TasteofCotswoldDowns.com site owner

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Salt and Vinegar Hasselback Potatoes
    Salt and Vinegar Hasselback Potatoes
    Featured Image
    Lemon Scones – II
    Salt and Vinegar Hasselback Potatoes
    Salt and Vinegar Hasselback Potatoes
    Featured Image
    Lemon Scones – II