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Best Buttery Lemon Scones

 
48

Lemon Scones recipe

Yield

24

servings

Prep

15

min

Cook

15

min

Ready

30

min

Trans-fat Free, Good source of fiber
 

Ingredients

4 cups all-purpose flour
sifted 3 times with
2 tablespoons baking powder
*
¼ cup sugar
¼ teaspoon salt
3 tablespoons lemon zest
grated
½ cup butter, unsalted
cut into 1/2-inch pieces
2 large eggs
room temperature, beaten to blend
cup milk
or buttermilk
all-purpose flour
(for rolling)
*
heavy whipping cream
*

Directions

Preheat oven to 450 F. Grease and flour baking sheets.

Sift flour, sugar and salt into deep bowl.

Stir in peel. Cut in butter until mixture resembles coarse meal.

Blend in eggs and just enough milk or buttermilk to form soft but not sticky dough.

Turn dough out onto lightly floured surface.

Gently roll or pat dough to about ½-inch thickness, lightly flouring as necessary to prevent sticking.

Cut out rounds using 2-inch flourd biscuit cutter.

Set ½ inch apart on prepared baking sheets.

Brush with cream.

Bake until scones are golden brown, 12 to 15 minutes.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 39g (1.4 oz)
Amount per Serving
Calories 87829% of calories from fat
 % Daily Value *
Total Fat 28g 43%
Saturated Fat 16g 81%
Trans Fat 0g
Cholesterol 170mg 57%
Sodium 206mg 9%
Total Carbohydrate 45g 45%
Dietary Fiber 5g 19%
Sugars g
Protein 42g
Vitamin A 18% Vitamin C 10%
Calcium 10% Iron 43%
* based on a 2,000 calorie diet How is this calculated?

 

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