Lemon Scones – The Keep At House Chef

Our Lemon Scones are the right, simple do-it-yourself deal with and prepared in simply half-hour! Freshly squeezed lemon juice and zest make for a brilliant and tangy, not-too-sweet scone. Whether or not you’re grabbing one in your means out the door within the morning or bringing them to brunch, these moist and flaky scones are a no brainer.

For extra scrumptious scone recipes, strive our Blueberry Scones or our Cranberry Orange Scones.

With step-by-step directions and our grated-butter methodology, this course of is made fast and straightforward, supplying you with moist and flaky scones each time. Utilizing a cheese grater or meals processor to chop the chilly butter into the flour is tremendous handy, saving you money and time as a result of we all know not everybody has a pastry cutter readily available.

Ingredient Notes

• All-Goal Flour: All-purpose goes to be your go to. Can even use bread flour, however it would change the feel ever-so barely.
• Sugar: Can scale back by half when you would like a much less candy scone.
• Chilly Butter: Can use a cheese grater (small facet), meals processor, or pastry cutter. Place in freezer for quarter-hour earlier than grating to assist it grate into little items.
• Heavy Cream: Provides richness to the dough, and when brushed on prime, helps the scones brown.
• Lemon Juice: Recent is greatest! You need the lemon taste to shine by way of within the dough and glaze.
• Lemon Zest: Freshly grated lemon zest is a should for brilliant, tangy taste. Keep away from the white pith, as it may be bitter.
• Powdered Sugar: For a thicker glaze, add 1-2 tablespoons at a time till you attain your required consistency.

Glaze and Garnish

Drizzle with our do-it-yourself, lemon glaze. This glaze actually brings out the intense, lemon taste within the scone and appears fairly, too. We use a tablespoon of milk, however you may go away it out for a extra skinny and tangy glaze.

Sprinkle recent lemon zest on prime for the crowning glory.

Grating Butter vs. Pastry Cutter

Utilizing a cheese grater so as to add butter to your scone dough is a nifty little trick that may make the method less complicated and infrequently more practical than utilizing a pastry cutter. Grating the chilly butter produces small, uniform items that blend evenly and shortly into the flour, which is essential to reaching the right flaky texture.

This methodology is usually a actual time-saver and is particularly useful when you don’t have a pastry cutter. In actual fact, we like this methodology even higher than utilizing a pastry cutter as a result of it distributes the butter into the flour completely for simply the best consistency and flakiness.

Make-Forward Choice

This dough freezes properly to be made in a while. Make the dough and lower it into wedges, after which wrap it in parchment paper and seal it in a freezer bag. To make, thaw the dough and bake as directed.