Delicious Lemon Glazed Scones
Bright, zesty, and tender! These Delicious Lemon Glazed Scones bring a perfect balance of sweetness and tang, ideal for breakfast or afternoon tea.
Equipment
- Oven
- Baking Sheet
- Parchment Paper
- Mixing Bowl
- Pastry Cutter
- Whisk
- Spatula
- Knife
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup unsalted butter cold and cubed
- 2/3 cup milk whole or 2% works best
- 1 tablespoon lemon zest from about 1 large lemon
- 1 tablespoon lemon juice freshly squeezed
- 1/2 cup powdered sugar
- 2 tablespoons lemon juice for glaze
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat to prevent sticking and make cleanup easier.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
- Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry cutter, two forks, or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs.
- In a small bowl, combine the milk, lemon zest, and lemon juice. Pour this liquid mixture into the flour and butter mixture. Stir gently with a spatula or wooden spoon until the dough just comes together.
- Turn the dough out onto a lightly floured surface. Gently knead it a few times to bring it together. Pat the dough into a 7-inch circle about 3/4-inch thick. Using a sharp knife, cut the circle into 8 equal wedges and place them on the prepared baking sheet, spacing them slightly apart.
- Bake the scones for 18-20 minutes or until they are golden brown on top. A toothpick inserted into the center should come out clean.
- While the scones are baking, whisk together the powdered sugar and 2 tablespoons of fresh lemon juice in a small bowl until smooth and slightly thickened.
- Once the scones have cooled slightly but are still warm, drizzle the lemon glaze over the top.
Notes
- Make sure to use cold butter to achieve a flaky scone texture.
- Do not overmix the dough to avoid tough scones.
- Store leftovers in an airtight container for up to two days or freeze for up to 3 months.