Can I use milk instead of heavy cream in these scones?

While heavy cream produces the richest, most tender scones, you can substitute whole milk in a pinch. The scones won't be quite as rich but will still taste delicious. Avoid using lower-fat milk as it doesn't provide enough fat for proper texture.

Why did my scones turn out tough instead of tender?

Tough scones usually result from overworking the dough. Remember to mix just until the ingredients come together and handle the dough gently when shaping. Also, make sure your butter stays cold throughout the process – those cold butter pieces create steam pockets during baking that result in flaky layers.

Can I make the dough ahead of time?

Absolutely! You can prepare the dough, shape it into scones, and refrigerate them covered for up to 24 hours before baking. You can also freeze the shaped unbaked scones for up to 3 months. When ready to bake, you can bake them straight from frozen – just add a few extra minutes to the baking time.

How do I know when my scones are perfectly baked?

Look for golden brown tops and a firm touch. If you gently press the top of a scone and it springs back without leaving an indentation, they're done. You can also insert a toothpick into the center – it should come out clean or with a few crumbs, but no wet dough.

Lemon Scones Recipe - Emilyscook

Description

A light and zesty treat, these Lemon Scones are the perfect combination of tangy flavors and tender, flaky texture. They’re easy to make and ideal for breakfast, brunch, or a delightful snack with tea. Drizzled with a sweet lemon glaze, these scones will brighten up your day with every bite!

Ingredients

Units Scale

Scones

2 1/4 cups all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup cold butter
3/4 cup heavy cream
1/4 cup lemon juice
2 tablespoons lemon zest

Glaze

1/2 cup powdered sugar
1 tablespoon milk (optional)
1 tablespoon lemon juice

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Instructions

Preheat the oven
Preheat your oven to 425°F (220°C) to ensure it’s ready for baking once the dough is prepared.
Mix the dry ingredients
In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Stir together until evenly mixed.
Incorporate the butter
Grate the cold butter using a cheese grater directly into the flour mixture. Alternatively, cut the butter into small pieces and use a pastry cutter to mix it into the dry ingredients until the texture resembles coarse sand.
Combine wet and dry ingredients
Add heavy cream, lemon juice, and lemon zest to the bowl. Stir gently until the dough starts to come together. Avoid overmixing to keep the scones tender.
Shape the dough
Transfer the dough to a clean countertop and form it into a ball. Flatten it into a 2-inch thick circle using your hands.
Cut the dough
Use a butter knife to cut the circle into 8 even wedges. This will give you classic triangular scones.
Prepare for baking
Place the scones onto an ungreased baking sheet, ensuring some space between each piece for even cooking.
Bake the scones
Bake in the preheated oven for 12-15 minutes or until the tops turn golden brown.
Make the glaze
While the scones are baking, prepare the glaze by whisking together powdered sugar, milk, and lemon juice. Adjust the consistency as needed by adding a bit more milk or lemon juice.
Cool and glaze
Once the scones are baked, transfer them to a wire cooling rack. Drizzle the glaze over the tops and let them cool slightly before serving.

Notes

For extra flavor, you can add up to 1 teaspoon of vanilla extract to the scone dough.
Ensure your butter is cold. This is key to achieving the flaky texture of the scones.
Avoid overmixing the dough to prevent the scones from becoming tough.
If you prefer a sweeter glaze, add a little extra powdered sugar to balance the lemon tanginess.
Serve warm with a dollop of clotted cream or butter for an indulgent experience.

Nutrition

Serving Size: 1 scone
Calories: 290
Sugar: 13g
Sodium: 150mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 4g
Cholesterol: 45mg