Friday, March 16, 2012

Lemon Scones

These are the scones I decided to make for St. Patrick's Day breakfast and maybe dessert also. I made it easy on myself and used the food processor for almost this entire recipe. I mixed the sugar and the lemon zest in the food processor and then added the flour mixture to that. I even put the buttermilk into the blender to form the dough. It was much easier than I expected it to be. I made these scones fairly small. I decided to add the glaze to sweeten them up a bit. They are yummy good.

Lemon Scones

From Scones & Bones by Laura Childs


3 cups all-purpose, unbleached flour

1 tablespoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup sugar

1 ½ sticks unsalted butter, cut into cubes

3/4 cup buttermilk

¼ cup lemon juice

Zest of one lemon

½ cup walnuts or pecans (optional)

1 egg


1-1/2 cup powdered sugar

3 tablespoons lemon juice


Sift flour together with baking powder, baking soda and salt in a large bowl.

In a separate bowl, combine lemon zest and sugar, using a food processor or blender, grind it together. Add the sugar to the flour mixture and mix well. (I used the food processor for this.)

Cut butter into mixture until you get an even, crumbly consistency. Mix in nuts. Pour in the buttermilk and lemon juice and stir thoroughly until mixture forms dense dough.

Take a good-sized lump of dough and gently form into a triangular scone shape.

Place scone on a baking sheet lined with parchment, continue to form scones until mixture is used up.

Whisk an egg with 1 tablespoon of water juice to form egg wash, then brush egg wash on top of each scone.

Bake at 400 degrees for 15 minutes but check after 10 minutes (time depends on size of scones) or until golden brown.

Let scones cool then mix powdered sugar and lemon juice in a small bowl and paint each scone with glaze.


The Creative Cook