Lemon Scones – II

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Lemon Scones – II

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    Cuisine:
    • Medium

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    Lemon scones - II

    Melt in your mouth scones
    Prep Time: 25 minutes
    Cook Time: 15 minutes
    Course: Afternoon tea
    Cuisine: British
    Keyword: afternoon tea, Glaze, lemon, scones, tea time
    Servings: 10
    Author: tasteadmin

    Ingredients

    For the scone dough

    • 3 cups all-purpose flour
    • 1/3 cup Granulated sugar
    • 1 1/2 tbsp Baking powder
    • 1 1/2 tsp Baking soda
    • 1/3 tsp Kosher salt
    • 3/4 cup Butter unsalted Very cold - cubed
    • 9 tbsp Whole milk
    • 3 tbsp Lemon juice
    • 2 1/2 tsp Lemon zest
    • 1 1/2 tsp Vinegar

    For the lemon glaze

    • 2 cup Icing sugar
    • 1/3 cup Melted butter
    • 2 1/2 tbsp Lemon juice
    • 1/2 tsp Vanilla extract
    • 2 tbsp Water

    Instructions

    • Preheat oven to 350F. Line a baking tray with parchment or a silicone baking mat.
    • In a large mixing bowl combine the flour, sugar. baking powder, baking soda 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 milk, lemon juice, lemon zest and vinegar. 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 5-6 times. Shape the dough into a 1" thick round. With a floured knife, cut into 10 wedges.
    • Transfer the wedges to the baking tray leaving room for them to rise.
    • Bake for 11-14 minutes until the bottom of the scones begin to color. Remove to a rack to cool for at least 15 minutes before glazing.
    • Whisk together the icing sugar, melted butter, lemon juice and vanilla extract. Add the water gradually until the glaze is a thick but soft enough to drizzle.
    • Drizzle glaze overs scones
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    Lemon Scones – I
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