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Isn’t lemon one of the most wonderful flavors of spring? Just its aroma is so refreshing! To satisfy your cravings this spring, let me show you how to make some glazed lemon scones.
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What are scones made of?
Scones are biscuit-like creations made of flour, salt, butter, milk, and baking powder. Often, sugar or eggs are added for a richer flavor, and the top is glazed with beaten egg before baking.
How to Pronounce “Scone”
In England, there is a debate about the correct pronunciation of the word “scone.” About half of Britons pronounce it rhyming with “gone,” while most of the others say it as rhyming with “bone.” Most Americans take the “bone” approach, but either one is correct.
What is the difference between a biscuit and a scone?
Although biscuits and scones look very similar and are made from the same ingredients, they are not the same. Biscuits should be sturdy and flaky, while scones should be slightly drier and more crumbly. They are meant to be split in half and filled with clotted cream, jam, curd, or butter, which brings added moisture and flavor.
Do scones have eggs in them?
Not always, but I like to add an egg for richness and flavor.
Can you bake them the day before?
- They taste the best the same day that they’re made.
- If you want to make them in advance, mix up the dough the night before and store the dough in the fridge. Bake them fresh the next day.
Can you freeze them?
Yes, you can freeze baked them. Seal them tightly in an airtight container or zip-top freezer bag and freeze for 1 month. Defrost in the microwave or at room temperature.
How to Make
Gather the ingredients. Cube up the cold butter.
Whisk the flour, lemon zest, and other dry ingredients together until blended.
Add the cold, cubed butter and rub it into the flour until the mixture resembles breadcrumbs.
Add the egg, lemon juice, and buttermilk and mix until a sticky dough forms.
Gently knead the dough a couple times on a floured surface, then shape into a 1-inch thick circle and cut into 8 wedges.
Place in a buttered scone pan or on a parchment-lined baking tray.
Bake at 400 F for 15-20 minutes, until golden brown on top. Let them cool completely on a wire rack.
While they’re cooling, gather the glaze ingredients: icing sugar, lemon juice, and zest.
Sift the icing sugar into a bowl and stir in enough juice to make a thick but pourable glaze.
Spoon the glaze on top of the cooled scones and scatter the zest on top. Let the icing set for 10-15 minutes before serving.
Whether you’re making these for an after-school snack or for a ladies’ spring tea, you’ll enjoy the delightful flavor and the not-too-sweet scone. If you love lemon desserts, this is one recipe you should try this spring!
- Use a 50-50 blend of bread flour to all-purpose flour for a better rise and texture. (You can substitute all-purpose for the bread flour if you’re in a pinch.)
- Make sure the butter is cold from the fridge. Room-temperature butter will make a greasy dough that won’t have a nice texture.
- Handle the scone dough gently. Overworking it will make them tough.
- Freshly squeeze the lemon juice for the scones and icing; it tastes ten times better than the bottled kind.
- Be careful not to overbake them, or they will be dry and extra crumbly.
- Let the scones cool completely before pouring the icing on top. Warm ones will soak up the glaze, which isn’t what we want.
- Caster Sugar: this fine-grained sugar is perfect for this recipe.
- Bamboo Cutting Board: this large board is great for rolling out dough.
- Scone Pan: this sturdy metal pan is divided into 8 triangular sections.
- Cooling Racks: these racks will allow them to cool without getting soggy.
- Stainless Sieves: you’ll have a smooth glaze if you sift the icing sugar with these.
Have a fabulous afternoon tea party with these other treats.
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These easy glazed lemon scones are a simple and delicious dessert for breakfast, Easter brunch, bridal shower, or a ladies tea party. Each scone is topped with a tangy glaze and a sprinkle of lemon zest for a casual yet elegant finish. Both kids and adults will love them!
For the Scones
- 1 cup bread flour (120g)
- 1 cup all-purpose flour (120g)
- 1/3 cup caster sugar (64g)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon finely grated lemon zest
- 1/2 cup unsalted butter, chilled (115g)
- 1 large egg
- 1 tablespoon lemon juice
- 3 tablespoons whole milk (45 ml)
For the Glaze & Decoration
- 1 1/4 cup icing sugar, sifted (162g)
- 1–2 tablespoons lemon juice
- 2 teaspoons finely grated lemon zest
- Homemade lemon curd
- Crème fraîche
Making the Scones (30 minutes + 20 minutes baking + cooling)
- Preheat the oven to 400 F. Lightly butter a ceramic scone pan or line a cookie sheet with parchment paper. Finely grate the zest of one lemon, setting aside 2 teaspoons for the decoration.
- Pour the two flours into a large mixing bowl and stir in the sugar, baking powder, baking soda, salt, and zest.
- Cube the cold butter and add it to the flour mixture. Rub the fat into the flour by pinching the cubes of butter and stirring it with the flour until the mixture looks like fine breadcrumbs.
- Add the egg, lemon juice, and a couple tablespoons of milk, then mix by hand to bring the dough together. Add more milk if needed to create a soft, slightly sticky dough.
- Turn the dough onto a lightly floured surface and knead gently a couple times until the dough is smooth. Shape into a disc about an inch thick and cut into eight wedges. Place each wedge in the scone pan or on the prepared cookie sheet.
- Brush some milk on top of each scone, then bake at 400 F for 15-20 minutes, until they are well risen and a light golden brown on top.
- Let them cool in the pan for 5 minutes, then allow them to finish cooling on a wire rack.
Decorating (10 minutes + setting time)
- While the scones are cooling, mix up the glaze. Sift the icing sugar into a medium bowl and stir in enough juice to make a thick icing.
- Once they have cooled completely, dip the top of each one into the glaze and sprinkle with zest.
- Let the icing harden before serving, about 10 minutes. Serve them with homemade lemon curd and crème fraîche.
- Use cold butter.
- Handle the dough gently.
- Use freshly squeezed lemon juice for the glaze.
- If you bake the scones on a metal cookie sheet, they’ll cook differently than in a ceramic scone pan. Check the scones early to make sure they don’t overbake.
- Let the scones cool before decorating.
- Category: Dessert
- Method: Baked
- Cuisine: American
Keywords: glazed, recipe
This post was originally published on March 22, 2018.