How To Make Lemon Scones
Lemon scones are a delicious British treat with the aroma and taste of citrus. They’re great to have with a cup of tea or coffee.
Serves:
Ingredients
- 3cupall-purpose flour
- ⅓cupwhite sugar
- 1½tspbaking powder
- 1½tspbaking soda
- ⅓tspsalt
- ¾cupcold butter,cut into pieces
- 9tbspmilk
- 3tbsplemon juice
- 2½tsplemon zest
- 1½tspvinegar
- 2cupconfectioners sugar
- ⅓cupbutter,melted
- 2½tbsplemon juice
- ½tspvanilla extract
- 2tbspwater,or as needed
Instructions
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Preheat oven to 350 degrees F.
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Mix flour, white sugar, baking powder, baking soda, and salt in a bowl. Cut in cold butter with a pastry blender until mixture resembles coarse crumbs.
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Whisk milk, 3 tablespoons lemon juice, lemon zest, and vinegar in a small bowl and stir into flour mixture until moistened; turn out onto a lightly floured surface.
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Knead dough briefly for 5 or 6 turns. Pat or roll dough out into a 1 inch-thick round. Cut into 10 wedges and arrange on a baking sheet leaving 1 inch between each wedge.
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Bake in preheated oven until bottom edges are lightly tan, 11 to 14 minutes. Allow scones to cool for 15 minutes.
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While scones are cooling, stir confectioners’ sugar, melted butter, 2½ tablespoon lemon juice, and vanilla extract in a bowl until smooth. Stir water into sugar mixture, 1 tablespoon at a time, until mixture is easily drizzled.
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Drizzle glaze over warm scones.
Nutrition
- Calories: 443.39kcal
- Fat: 20.77g
- Saturated Fat: 12.95g
- Trans Fat: 0.81g
- Monounsaturated Fat: 5.31g
- Polyunsaturated Fat: 0.93g
- Carbohydrates: 60.74g
- Fiber: 1.09g
- Sugar: 31.18g
- Protein: 4.55g
- Cholesterol: 54.22mg
- Sodium: 280.09mg
- Calcium: 79.25mg
- Potassium: 74.27mg
- Iron: 1.86mg
- Vitamin A: 174.43µg
- Vitamin C: 3.89mg
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