Updated March 15, 2017
teaspoons baking powder
tablespoons cold butter, cubed
large eggs (2 for batter, 1 for egg wash)
cup buttermilk or cream
cup raw sugar (opt. for topping)
Combine dry ingredients (flour, salt, baking powder) in a medium bowl and mix well. Then cut in the cold butter using either a fork or your clean fingers. Mix the butter into the flour until it's in little balls.
Zest your lemon using a zester and add the zest to the dry ingredients.
Juice the lemon and add the juice to a separate bowl along with the buttermilk, eggs, and honey. Stir well so the honey is dissolved.
Combine wet ingredients into dry ingredients and stir until just combined. Try not to over mix it.
Scoop scone dough out onto a lightly floured surface and form it into a circle. The dough should be about 3/4 inch high. Lightly flour the top of the scone dough also to make it easier to work with.
I like to cut mine into 6 triangles because that's easiest, but you could also use a cookie cutter and make round scones or any other shape really. You can re-roll the dough and cut out more also.
Mix the egg for the egg wash with 1 tablespoon of water and brush all the scones with the egg/water mix.
Optionally, sprinkle raw sugar on top of each scone.
Add scones to a baking sheet lined with parchment paper and bake at 450°F for 7-11 minutes depending on the size of your scones.
Let cool for a minute and serve with jam, butter, or just eat them with nothing!
More About This Recipe
- Scones always baffle me because they are, in reality, just a strangely shaped biscuit. But coffee shops and restaurants around the country charge exorbitant prices for the little guys…and half the time they aren't even that good!The truth is that scones are some of the easiest breakfast treats to make from scratch. You probably have most the ingredients in your kitchen, they take only 30-45 minutes to make, and once you get the hang of it you can customize them like crazy.For this version, I lightened up the scone by using honey instead of sugar and adding some fresh lemon juice and zest to the batter. The end pastry is light, fluffy, buttery, and pretty darn hard to beat in my opinion.It's a good idea to brush them with some egg wash which will make them nice and golden brown and also give the crust some crunch. Optionally, you can also sprinkle some raw sugar on top of each scone. This just gives them a tiny bit of extra sweetness and crunch. I love it, but they would be fine without the raw sugar too.These are great by themselves, but you can serve them with butter, jam, or something really rich like Nutella.The point is that you can make these – they're delicious and fairly easy. There's really no reason to be over-charged for a large biscuit!
Lemon Honey Scones
Preheat your oven to 350ºF. Meanwhile in a bowl mix together the flour, sugar, baking powder, baking soda and salt. Using a pastry blender cut in the butter until it looks like small crumbs.
In a small bowl whisk together the milk, lemon juice and vinegar. Stir the wet ingredients into the dry until a moisten dough forms. Turn out to a lightly-floured surface and knead 4 times. Pat into a 1-inch round.
Using a round cutter or a cup, cut dough into rounds and place on a baking sheet.
Bake the scones until the bottoms are just tan, about 11 to 13 minutes. Remove from the oven and let cool 10 minutes.
While the scones are cooling prepare the icing by whisking together the powdered sugar, vanilla, lemon juice and honey. Spread on scones and top with lemon zest. Serve.
THE PERFECT TIME FOR LEMON LAVENDER SCONES
Speaking of brunches… is there anything better than a scone with coffee at a lazy weekend brunch? Or even at a brunch where you’re expected to put on some nicer clothes and are sipping mimosas.
Like, I don’t know, a bridal shower brunch?! I swear every friend I’ve ever had got married this past year. Which means a whole lot of bridal showers. My gal pals, my brunch buddies, they’re all gettin’ hitched!
And eventually the bridal showers will turn into baby showers, and that means a whole lot more scones to be had. Anyone else feel like they’ve been to ALL the showers lately?
Now, what’s a single girl to do with all this love and marriage around?! Bring Lemon Lavender Scones to each and every occasion, that’s what!
While scones are the perfect addition to brunch – and these ones are so easy to make! – they don’t need to be secluded to this singular event. I’m a huge fan of having scones with tea in the afternoon (maybe I have some UK vibes in me?).
And dare I say…dessert? I’m thinking Lemon Lavender Scones, with a scoop of ice cream – how about lavender ice cream? Or honey? Then toss in some fresh blueberries, and a drizzle of honey with fresh mint leaves on top? Holy cow, I think we just perfected a light, spring-summer dessert.
Lemon Scones with Lemon Glaze
These lemon scones are soft, tender, incredibly tender and topped with a sweet lemon glaze.
For the Lemon Scone Dough
- 2 cups (240 gr) all-purpose flour
- 1/2 cup (100 gr) granulated sugar
- 1 TBSP baking powder
- 1/2 tsp kosher salt
- 1/2 cup (1 stick, 112 gr) very cold, unsalted butter, cut into small cubes
- 1 large egg, cold
- 1/2 cup very cold heavy cream, half and half, or buttermilk (plus more for brushing the tops)
- 1 TBSP (15 ml) lemon juice
- 1/2 TBSP lemon zest
- turbinado sugar or sanding sugar (optional)
For the Lemon Glaze
- 1 cup (120 gr) powdered sugar
- 1 TBSP grated lemon zest
- 2-4 TBSP (30-59 ml) lemon juice
- Preheat the oven to 425 F (220 C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl whisk together the flour, sugar, baking powder, and salt, until well combined.
- Add the pieces of cold butter into the dry ingredients. Cut the butter into the dough using a pastry cutter or a fork until the texture or coarse meal.
- Lightly whisk together the heavy cream (or half and half or buttermilk), the egg, lemon zest, and lemon juice together. Add the wet ingredients into the bowl with the dry ingredients and stir just until combined. Do not over-mix.
- Lay the dough out on a lightly floured work surface and lightly knead with a lightly floured hand about 4 times. Be gentle so that you do not overwork the dough. Pat the dough out to an 8 or 9 inch circle (about 1 inch thick) and cut into 8 triangle shaped pieces.
- Gently transfer the scones onto the prepared baking sheet. Brush lightly with cream and sprinkle liberally with turbinado sugar or sanding sugar, if desired.
- Bake at 425 F (220 C) for 12-15 minutes until golden brown. Allow the scones to cool completely before glazing.
- To make the lemon glaze by whisking the powdered sugar and lemon zest with the lemon juice little by little until you have a thick but pour-able consistency.
- Store leftovers completely cooled in an airtight container for up to 2 days. OR wrap cooled scones in plastic wrap or in a ziplock freezer bag and store in the freezer for up to 3 months. Refresh in the oven at 300F (150C) until warmed through
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- 200 g Doves Farm Organic Wholemeal Buckwheat Flour
- 1 tsp bicarbonate of soda
- 4 tbsp honey
- 1 tbsp olive oil
- 1 lemon, grated rind and juice
- 2 tbsp pine nuts
- tepid water
- oil, for tray
- Pre-heat the oven.
- Rub some oil around the inside of a large baking tray or insert a baking liner.
- Measure the flour and bicarbonate of soda into a bowl, stir to combine and sieve into another bowl.
- Add the honey and oil to the flour and, using a fork, blend everything together until the mixture resembles breadcrumbs.
- Grate the lemon rind into the bowl, add the pine nuts and stir to combine.
- Squeeze the lemon into a jug and add water to make a total of 150ml of liquid.
- Pour the liquid into the bowl and gently stir to make a soft mass of dough. Avoid overmixing.
- Quickly spoon the dough into 9 round piles on the prepared baking tray.
- Gently tease the piles of dough into circles and brush the tops with water.
- Bake for 15-20 minutes.
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My Sister’s Citrus Scones
Made these scones today using orange and lemon zest and orange juice in the icing. THE BEST EVER! Thank you for a great recipe!
Once upon a time I posted a recipe for a recipe that I didn’t personally make.
- These citrus scones appeared on my kitchen table in a magic Welcome Home basket a few days ago, and they are so heavenly, so buttery-moist and just a little crumbly, that I can’t not share.
- I am not ready to bake my own things yet. Eating baked things that others make for me: y-e-s, yes, yesyesyes. But baking in my own kitchen would require me to think and plan and buy baking stuff, and considering that I just drove a car for the first time in a year and photographed these 2 single remaining scones on paper plates (the only thing from the kitchen not still in a box), I don’t think I’m quite there. But again. The eating.
- I have an amazing baker in my family and her name is My Sister. Except her real name is Kristin and she’s cute as can be. This is my thank you letter to her and my love letter to her scones.
You guys? Even if you don’t love scones, just try these. Because something about the texture of these is so perfect. Look at that first picture again —> hello perfect scone crack. I mean literally, the crack through the middle. Isn’t that some sort of prerequisite for awesome scones? I wouldn’t know because I don’t make awesome scones, but Kristin does, and hers have a scone crack, and I couldn’t love it more.
She loosely based the recipe on one from our hometown church cookbook and then added her own zing, zest, pinch of Kristin, like she does. They turned out just buttery enough, so they were almost soft, but still sturdy enough to kind of break pieces off and dunk in coffee. And the glaze dries gorgeously on the top and gives it the most perfectly subtle citrus sweetness. I had mine topped with the two best scone toppings in the history of life: butter and honey. And a big ol’ morning mug of coffee. And then another one, and repeat for one week.
If scones aren’t your thing, yoooouuuu still have to try them. But if you want to bake other cute things like Kristin, go back in time to her Fruit Pizza. I posted the recipe on Pinch of Yum even though layering fruit in beautiful designs is not the kind of thing I am really good at. Right now Kristin is single handedly keeping this little bloggy alive. I think I owe her some lentils.