My Origional Lemon Scones Recipe
I used this recipe for years and while some seem to still love it, I now make most of my lemon scones with the "updated" NEW recipe you'll find in the blog post above this recipe. Both work; I just prefer the new one better.Tender and delicious lemon scones are a true hit year-round, with lemon icing, plain, or served with lemon curd for a citrus flavor explosion.
Ingredients
- 2 cups all purpose flour add additional 1-2 tablespoons flour if needed if dough is sticky
- 1/4 cup granulated sugar
- 3 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup ice cold butter, dice the butter or use a grater
- 1/4 cup heavy cream or milk
- 3 tablespoons fresh lemon juice
- 2 large eggs Reduce to 1 egg *best recommendation (dough is too sticky and reduces rise)
- zest of 1 lemon
- 1 teaspoon lemon extract
Instructions
- Mix together flour, sugar, baking powder, and salt.
- Cut in butter (with a pastry cutter) until mixture resembles coarse crumbs.
- Add cream/milk, lemon juice, zest, and extract along with eggs.
- Mix until blended.
- Knead on a floured surface for a rectangle, then cut into triangles or the desired shape.
- Bake at 400 degrees for 15 minutes.
- Allow scones to cool if you will be icing them, otherwise, you can serve them warm, with butter, jam, or curd.