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.
Psst… there’s more where this came fromdelivered straight to your inbox, click to sign up