Lemon Scones

O my heavens...these were delish. More than delish...delicious! My hubbs and I took a trip to Arizona a couple of weeks ago over his spring break. We were trying to escape the snow/no-sun in about 4 months in Nebraska, and it worked! While we were there, I had a Cherry-almond scone that I about died for! It was absolutely amazing. Upon returning, I knew that I could find a great recipe for a yummy scone on a food blog, and boy did I! Baking Bites blog sure pulled through on this one...

Lemon Scones

Printable Version

2 cups all purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/4 cup sugar plus 1/8 cup sugar (plus 4 Tbs. for glaze)

1/2 cup butter, chilled and cut into 10-12 small pieces

8-10 Tbs. fresh lemon juice (plus 2 Tbs. for glaze)

1-2 tsp lemon zest

Preheat oven to 400F. Line a baking sheet with parchment paper. In a medium bowl, whisk together flour, baking powder, baking soda, salt and sugar. Add butter and toss to coat. Using your finger tips, rub the butter into the flour mixture until it resembles very coarse sand. A few large bits are ok, but most should be smaller than a pea. (Instead of doing this, you may choose to use a food processor or pastry blender to mix in your butter.) Add 5-6 tablespoons of lemon juice and zest and stir dought with a fork. Add remaining juice until dough comes together into a not-too-moist ball. Divide dough in to two balls and flatten onto baking sheet to for discs about 1-inch thick.

Divide each disc into quarters and separate slightly. Bake for 20-22 minutes, until scones are a light golden color. A toothpick should come out clean, but color is a reliable indicator for these.

For the “glaze”: Mix together a four tablespoonfuls of white sugar with two tablespoons of lemon juice to make a paste. Drizzle on scones when hot out of the oven. Let scones cool before eating.

Recipe adapted from Baking Bites

Makes 8 scones