LEMON SCONES WITH LEMON GLAZE
These lemon scones are soft, tender, incredibly tender and topped with a sweet lemon glaze.
Provided by Bettie
Categories Biscuits & Scones
Time 25m
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 F (220 C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl whisk together the flour, sugar, baking powder, and salt, until well combined.
- Add the pieces of cold butter into the dry ingredients. Cut the butter into the dough using a pastry cutter or a fork until the texture or coarse meal.
- Lightly whisk together the heavy cream (or half and half or buttermilk), the egg, lemon zest, and lemon juice together. Add the wet ingredients into the bowl with the dry ingredients and stir just until combined. Do not over-mix.
- Lay the dough out on a lightly floured work surface and lightly knead with a lightly floured hand about 4 times. Be gentle so that you do not overwork the dough. Pat the dough out to an 8 or 9 inch circle (about 1 inch thick) and cut into 8 triangle shaped pieces.
- Gently transfer the scones onto the prepared baking sheet. Brush lightly with cream and sprinkle liberally with turbinado sugar or sanding sugar, if desired.
- Bake at 425 F (220 C) for 12-15 minutes until golden brown. Allow the scones to cool completely before glazing.
- To make the lemon glaze by whisking the powdered sugar and lemon zest with the lemon juice little by little until you have a thick but pour-able consistency.
- Store leftovers completely cooled in an airtight container for up to 2 days. OR wrap cooled scones in plastic wrap or in a ziplock freezer bag and store in the freezer for up to 3 months. Refresh in the oven at 300F (150C) until warmed through
GLAZED LEMON TEA SCONES
Cream scones flavored with lemon zest and tea, then garnished with a lemon drizzle.
Provided by Liz Berg
Categories 120+ Brunch Recipes
Time 45m
Number Of Ingredients 15
Steps:
- Preheat the oven to 350º. Line a baking sheet with parchment and set aside.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda. Cut butter into cubes and using a pastry blender, two knives or your fingers, incorporated the butter until it's the size of small peas.
- Wet the tea bag (use a second for a more pronounced tea flavor). Squeeze the tea bag into the buttermilk, being careful not to break the bag.
- Stir the tea infused buttermilk, vanilla and lemon zest into the flour mixture until a dough forms. You do not want to over-work the dough.
- On a lightly floured surface, pat or gently roll the dough into an 8-inch circle and place onto the parchment lined baking sheet. Cut the round into 8 wedges and separate them slightly. Sprinkle with sugar if desired.
- Bake for 20-25 minutes.
- Remove from oven and let cool. To make drizzle, place the powdered sugar into a medium bowl. Whisk in the melted butter and milk. Drizzle over cooled scones. Sprinkle with lemon zest if desired.
Nutrition Facts : Calories 339 calories, Carbohydrate 48 grams carbohydrates, Cholesterol 39 milligrams cholesterol, Fat 15 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1 scone, Sodium 431 grams sodium, Sugar 23 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
SUGAR AND SPICE! GLAZED LEMON TEA SCONES
Delightful light and lemony glazed scones with just a hint of spice! These are even more delicious when split and spread with lemon curd - and maybe a dollop of cream for good measure! These would be wonderful when served for afternoon tea, or make a batch up for a spring picnic. This recipe was on a set of recipe cards that a kind friend sent to me from the States, and I adapted them slightly to my own taste. If you are unable to source mixed spice, I have a recipe for mixed spice on zaar: Recipe #266688
Provided by French Tart
Categories Scones
Time 30m
Yield 8 Glazed Lemon Scones, 8 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oven to 200C/400°F Grease a large, heavy baking sheet.
- Sift the flour, sugar, baking powder, cream of tartar, mixed spice and salt into a large mixing bowl. Add the lemon zest and lightly mix with your hands.
- Using your fingertips, rub the butter into the dry ingredients until the mixture resembles fine crumbs.
- Make a well in the centre of the dry ingredients and add the cream and the beaten egg; mix with a knife; then using a wooden spoon, combine all the ingredients together, just until the dough holds together.
- Scrape the dough onto a floured surface and using floured hands, knead it gently three or four times to form a ball. Flatten the ball into a disk about 1 inch thick, then using a pastry (biscuit or cookie) cutter, cut out 8 rounds, for 8 scones. Transfer the scones to the baking sheet, leaving plenty of space between them. Brush the tops lightly with extra cream.
- Bake the scones in the centre of the oven until golden brown, about 15 to 20 minutes. Allow them to cool on the sheet for a few minutes and then transfer them to a wire rack.
- While the scones continue to cool, make the glaze. Combine all the ingredients in a small mixing bowl and whisk them until the mixture is smooth. If necessary, you can thin the glaze with more lemon juice, stirring in a 1/2 teaspoon at a time. When the scones have cooled for another 5 to 10 minutes, drizzle each one generously with the lemon glaze.
- Serve them with butter, cream or lemon curd for a tea-time treat!
Nutrition Facts : Calories 381.7, Fat 19.1, SaturatedFat 11.6, Cholesterol 87.6, Sodium 105, Carbohydrate 48.6, Fiber 0.8, Sugar 23.2, Protein 4.8
LEMON SCONES
These sunny lemon scones are perfect for breakfast or to enjoy as a treat in the afternoon with a cup of tea.
Provided by Martha Stewart
Categories Bread Recipes
Time 1h30m
Yield Makes 8 Scones
Number Of Ingredients 10
Steps:
- Preheat the oven to 400°F. Line a baking sheet with parchment paper. Combine 1/3 cup sugar and lemon zest in a large bowl and massage them together using your fingertips. Add the flour, baking powder, baking soda, and salt and whisk until well combined.
- Using the large holes of a box grater, grate frozen butter into dry ingredients; using a fork, toss together until butter shreds are coated. In a large measuring cup or medium bowl, whisk egg into 3/4 cup cream until well combined.
- Pour the wet ingredients into the dry ingredients. Using a fork, stir in cream mixture until just combined. (The dough should be crumbly; do not overwork.)
- Transfer dough to prepared baking sheet. Gather dough together and pat into a 7-inch circle. Cut into 8 wedges. Brush tops with remaining tablespoon of cream and sprinkle with remaining tablespoon of sugar. Bake until golden, 20 to 25 minutes, rotating sheet halfway through. Let cool then using a spatula, transfer scones to a wire rack to cool completely.
- In a medium bowl, whisk confectioners' sugar with 1 tablespoon of lemon juice, adding more lemon juice by the 1/2 teaspoon as needed until it has a thick glaze consistency, similar to honey. Using a spoon, drizzle glaze over cooled scones; let sit for 15 minutes before serving.
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