Lemon Scones

🧂 Ingredients

• 2 cups unbleached all-purpose flour

  (bleached flour toughens baked goods)
• 1/3 cup granulated sugar
• 1 1/4 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. sea salt
• 1/2 cup salted butter

  cold (1 stick)
• 8 oz. container Paradise candied lemon peel
• 1 cup buttermilk

  or soured milk (see note below)
• 1 large egg
• 1 tbsp. half and half
• 2/3 cup unbleached flour

  to roll out and knead the scones
• 3 cups powdered sugar
• 1/4 cup half-and-half

  or as needed
• 1 tbsp. lemon juice
• 2 tsp. freshly grated lemon zest

  for topping, if desired

Instructions

• 1 Preheat oven to 400º.
• 2 Line a cookie sheet with parchment paper.
• 3 Set aside.
• 4 In a large mixing bowl, place flour, granulated sugar, baking powder, baking
  soda and salt.
• 5 Stir or whisk well to combine ingredients.
• 6 Add butter and cut into mixture with a pastry blender until coarse crumbs form.
• 7 Add candied lemon peel and stir again to combine.
• 8 Measure out buttermilk in a small measuring cup.
• 9 Add vanilla extract and lemon juice and stir to combine.
• 10 Pour buttermilk mixture into flour mixture adding only enough to make a soft
  dough.
• 11 Measure out about two thirds cup of flour.
• 12 Sprinkle about a quarter cup on the bread board.
• 13 Transfer dough to the floured bread board; sprinkle very generously with some of
  the flour; work the flour into the dough with your fingers.
• 14 Turn dough over about half way and sprinkle with more flour.Turn dough over
  about half way and sprinkle with more flour.
• 15 Continue this pattern and work the flour into the dough with your fingers.
• 16 This will take approximately 15-20 seconds to get most of the flour worked into
  the dough.
• 17 Pat dough into a 7-inch round about two inches deep.
• 18 Cut the dough into eighths.
• 19 Transfer the scones onto the parchment paper-lined cookie sheet.
• 20 Combine egg and cream in a small bowl with a whisk.
• 21 Brush each scone with egg/cream mixture.
• 22 Bake at 400º for approximately 20 minutes, or until a toothpick inserted in
  center comes out clean.
• 23 Remove scones to wire racks and cool approximately 10 minutes before adding
  glaze.
• 24 Add glaze and serve. 
• 25 In a large sized mixing bowl, whisk half-and-half, powdered sugar and lemon
  juice until smooth.
• 26 Set scones on wire cooling rack.
• 27 Pour icing over top of each scone.
• 28 Sprinkle immediately with grated lemon zest after glazing each scone.
• 29 Let glaze set for 5-10 minutes before serving. 
• 30 Serve.

Nutrition Info