Best Buttery Lemon Scones
Lemon Scones recipe
Yield
24 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
| ⅔ | cup |
milk
or buttermilk |
|
|
all-purpose flour
(for rolling) |
*
|
||
|
heavy whipping cream
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
all-purpose flour
sifted 3 times with |
|
| 3E+1 | ml |
baking powder
|
*
|
| 59 | ml |
sugar
|
|
| 1.3 | ml |
salt
|
|
| 45 | ml |
lemon zest
grated |
|
| 118 | ml |
butter, unsalted
cut into 1/2-inch pieces |
|
| 2 | large |
eggs
room temperature, beaten to blend |
|
| 158 | ml |
milk
or buttermilk |
|
| 1 | x |
all-purpose flour
(for rolling) |
*
|
| 1 | x |
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.
