Easy Glazed Lemon Scones
These little scones are packed full of lemon flavor and finished with a delicious glaze.
Equipment
- Baking tray
- bowls
Ingredients
- 1 lemon
- 1 tbsp sugar
- 250 g AP flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 75 g butter - cold from the fridge and cut into small pieces
- 1 egg
- 115 g cream or 90 g milk and 30 g whole milk yogurt
- 50 g icing sugar
Instructions
- Preheat the oven to 400°F
- In a large bowl combine the sugar and the lemon zest. Rub the lemon zest into the sugar with your fingertips until the sugar takes on a slightly wet appearance (about a minute).
- Add the flour, baking powder and salt to the bowl and stir well to combine.
- Add the butter to the dry ingredients and rub it into the dry ingredients using your fingertips. Keep going until there are no large pieces of butter left.
- In a small bowl or jug combine the egg and cream (or egg, milk and yogurt) and whisk until smooth. Pour this into the flour mixture and carefully work it all together with a fork or a bowl scraper.
- Tip the mixture onto your counter and knead it together very gently until it just about stays together. It’s better to under knead at this point. Press the dough into a round disk about 1 - 1.5 inches thick and slice into 6 wedges.
- Sprinkle the scones with flaked almonds and bake for 20 minutes and the set aside to cool before icing.
- In a small bowl stir together the icing sugar and a tsp of lemon juice, add more lemon juice as needed until you achieve a smooth icing that is thick but pourable.
- Once the scones have cooled such that they are just slightly warm or even cold drizzle the icing over them and serve!
Notes
Dairy Products:
Scones are reasonably forgiving, so you can play around with the dairy products you use. You want to aim for a mixture of milk, cream and yogurt that weighs about 115 g in total. For rich, indulgent scones, use just straight cream. For a slightly less rich scone, use a combination of milk and yogurt. The yogurt adds a bit of fat and will help with the rise of your scones, while the milk will give you the liquid content you need. Lastly, you can also make these with buttermilk for a more classically American take on scones.