Lemon Scones – The Keep At House Chef

Our Lemon Scones are the right, simple home made deal with and prepared in simply half-hour! Freshly squeezed lemon juice and zest make for a shiny and tangy, not-too-sweet scone. Whether or not you’re grabbing one in your approach 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, attempt 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-Objective Flour: All-purpose goes to be your go to. May also use bread flour, however it’ll change the feel ever-so barely.
• Sugar: Can scale back by half should you would favor a much less candy scone.
• Chilly Butter: Can use a cheese grater (small aspect), 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 high, helps the scones brown.
• Lemon Juice: Contemporary is finest! You need the lemon taste to shine by means of within the dough and glaze.
• Lemon Zest: Freshly grated lemon zest is a should for shiny, 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 home made, 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 depart it out for a extra skinny and tangy glaze.

Sprinkle contemporary lemon zest on high for the completion.

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 sometimes 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 vital to attaining the right flaky texture.

This methodology could be a actual time-saver and is very helpful should you don’t have a pastry cutter. The truth is, 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 correct consistency and flakiness.

Make-Forward Possibility

This dough freezes properly to be made afterward. Make the dough and reduce 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.