Original Lemon Scone Recipe
 
 
Tender and delicious lemon scones are a true hit year-round, with lemon icing, plain, or serve with lemon curd for a citrus flavor explosion.
Author:
Recipe type: Dessert, Breakfast
Cuisine: American
Ingredients
  • 2 cups flour
  • 1/4 cup sugar
  • 3 tsp baking powder
  • 1 tsp salt
  • 1/2 cup butter (be sure to use really cold butter, dice it then place in freezer for a few minutes so it's ice-cold)
  • 1/2 cup milk (updated I now use 1/4 cup heavy cream)
  • 3 T lemon juice ( updated I now use 2 tablespoons then add a third if the dough is not too sticky)
  • zest of 1 lemon
  • 1 tsp lemon extract
  • 2 eggs (updated I now use 1 large egg)
  • *icing recipe in notes
lemon Icing
  • 1 cup powdered sugar
  • 3 tablespoons lemon juice (or water)
  • 1/2-1 teaspoon lemon extract (optional use if using water)
  • 1 small drop yellow food color (optional)
Instructions
  1. Mix together flour, sugar, baking powder, and salt.
  2. Cut in butter until mixture resembles coarse crumbs.
  3. Add milk, lemon juice, zest, and extract along with eggs.
  4. Mix until blended.
  5. Knead on a floured surface for a rectangle then cut into triangles.
  6. Bake at 400 degrees for 15 minutes.
  7. Allow scones to cool if you will be icing them, otherwise, you can serve them warm, with butter if desired.
Lemon Icing, mix the powdered sugar with lemon, extract and color until smooth and drizzle over scones.
Notes
The scone dough should be the texture of biscuit dough. If it's humid I reduce the milk to 1/4 and often now use heavy cream instead of milk. I also have reduced the egg to 1 egg if the eggs are "really large" baking should be done with large eggs, it’s the standard in recipes.
Depending on the “milk” used, skim milk is more watery and less thick than whole milk, so I now use heavy cream in all my score recipes and don’t have the overly wet dough as I had sometimes in the past. I also reduced the heavy cream to 1/4 cup and add a tablespoon at a time if needed.
Add additional flour if you feel it’s needed. Start with 1/4 cup and add to it until it’s easy to work with.
Be sure your butter is ice cold and cut into small pieces before adding it. I dice up the butter on a sheet of wax paper then freeze it for a few minutes while I get everything out and then take it out of the freezer so it’s really cold, this ensures a high rise on the scones.
Start with 2 tablespoons of lemon juice, add additional if the dough isn’t too sticky.
Don't over mix scone dough or it will become tough, just mix until combined, then pat or roll into place before cutting
Recipe by Created by Diane at https://www.createdby-diane.com/2010/04/lemon-scones.html