Lemon Scones

Updated 12 months ago

Lemon SconesMakes 8 sconesIngredients2 cups all-purpose flour3 Tbsp. sugar2 1/2 tsp. baking powder1/2 tsp. baking soda1/4 tsp. salt3/4 tsp. lemon zest4 Tbsp. unsalted butter, cold & cut into pieces1/2 cup milk1/4 cup heavy cream1 large egg, separated1 tsp. lemon juice DirectionsPreheat oven to 375° F. In a large mixing bowl, sift together flour, sugar, baking powder, baking soda and salt. Mix in the lemon zest. Using a pastry cutter or forks, cut butter pieces into flour mixture until it is crumbly. In a separate bowl combine the milk, heavy cream, egg yolk and lemon juice. Add to the dry ingredients and stir with a fork until mixture just comes together and is moistened. Transfer to lightly floured work surface and gently pat into a 7 1/2 inch circle. Place the dough round onto a parchment lined baking sheet and cut into 8 wedges, keeping the wedges together. Beat the egg white well with a fork and brush onto the scones. Bake in preheated oven for 23 – 25 minutes until golden brown. When done separate the wedges and serve warm. Cool completely on a wire rack to serve later.


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