Lemon Scones
from kristineskitchenblog.comAn easy recipe for Lemon Scones. Enjoy them for breakfast, brunch or dessert!
Servings: 8 scones
Calories: 344kcal
Ingredients
For the scones:
- 2 cups (I like to use half white whole wheat and half all-purpose)
- 1 tbsp. baking powder
- 3 tbsp. sugar
- ½ tsp. salt
- 2 tablespoons lemon zest
- 5 tbsp. cold unsalted butter cut into small cubes
- ¼ cup chia seeds
- 1 cup heavy whipping cream plus 1-2 tablespoons as needed
For the glaze*:
- 3 tablespoons powdered sugar
- zest of 1 small lemon
- ½ tablespoon lemon juice
Instructions
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
- Place flour, baking powder, sugar, and salt in the bowl of a food processor.** Pulse a few times to combine.
- Add the lemon zest and distribute the butter evenly over the dry ingredients. Process with twelve 1-second pulses to incorporate the butter. Transfer the dough to a large bowl. Stir in the chia seeds.
- Pour in the heavy cream and use a fork to mix until a dough begins to form. If needed to help the dough come together, add one or two tablespoons more cream.
- Use your hands to gather the dough into a rough mass and transfer it to a lightly floured work surface. Working quickly, use your hands to form dough into a 1 ½-inch thick disk, and cut the scones into 8 wedges. Place the scones on the prepared baking sheet. (At this point, you can wrap the baking sheet in plastic wrap and refrigerate for up to 2 hours before baking.)***
- Bake until the scone tops are lightly browned, 12 to 15 minutes. Cool completely before glazing.
- When scones are cool, whisk together the glaze ingredients and drizzle a little bit of glaze over each scone.
Notes
*Note: This is for a very light drizzle of glaze. If you like a lot of glaze on your scones, double the glaze ingredients.
**Note: Alternatively, the dough can be made by hand using a pastry blender or your fingertips. Be sure to work quickly so the butter remains cold, and blend in the butter just until the mixture resembles coarse meal and the largest butter pieces are the size of small peas.
***Note: Scones can be frozen before or after baking. Freeze unbaked scones on a baking sheet and then transfer to a zip-top bag. Bake straight from the freezer, adding a few minutes to the baking time.
**Note: Alternatively, the dough can be made by hand using a pastry blender or your fingertips. Be sure to work quickly so the butter remains cold, and blend in the butter just until the mixture resembles coarse meal and the largest butter pieces are the size of small peas.
***Note: Scones can be frozen before or after baking. Freeze unbaked scones on a baking sheet and then transfer to a zip-top bag. Bake straight from the freezer, adding a few minutes to the baking time.
Nutrition
Serving: 1scone | Calories: 344kcal | Carbohydrates: 37g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 61mg | Sodium: 135mg | Potassium: 264mg | Fiber: 3g | Sugar: 9g | Vitamin A: 668IU | Vitamin C: 2mg | Calcium: 142mg | Iron: 2mg
