GLAZED LEMON SCONES
Make and share this Glazed Lemon Scones recipe from Food.com.
Provided by ratherbeswimmin
Categories Scones
Time 45m
Yield 8 to 12 scones
Number Of Ingredients 14
Steps:
- Preheat oven to 400°.
- In a big bowl, combine the flour, sugar, baking powder, and salt; cut in the butter using a pastry blender until mixture resembles coarse crumbs; stir in lemon zest and blend.
- In another bowl, whisk egg, milk, and lemon juice; pour into flour mixture; mix until blended and moistened and a soft dough is formed.
- Place dough on a floured work surface; knead 15-20 times and roll into a circle ¾-inch thick.
- Place on baking sheet; score into 8-12 wedges with the point of a sharp knife.
- Bake for 15 minutes or until golden brown; cool slightly on wire rack; cut into wedges as marked and serve warm.
- The glaze: in a small bowl, mix together powdered sugar and lemon juice; add in desired amount of food coloring (if using); drizzle over warm scones; sprinkle with lemon zest and almonds.
GLAZED LEMON SCONES
Source: Family Fun Magazine "Light and lemony, these biscuit-like cakes will make a refreshing addition to any Easter brunch menu. Plus, they're a fun and easy pastry for kids to help prepare, particularly when it comes time to pat and slice the dough and drizzle on the glaze."
Provided by Mom2Rose
Categories Scones
Time 26m
Yield 8 scones, 8 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oven to 400°F
- Grease a large, heavy baking sheet (preferably not a dark one) and set it aside.
- Sift the flour, sugar, baking powder, and salt into a large mixing bowl.
- Add the lemon zest and toss the mixture with your hands.
- Using your fingertips, rub the butter into the dry ingredients until the mixture resembles fine crumbs.
- Make a well in the center of the dry ingredients.
- Pour in the cream, the yolk, and the vanilla extract and use a fork to blend the liquids within the well.
- Then use a wooden spoon to combine all the ingredients, just until the dough holds together.
- Scrape the dough onto a flour-dusted surface and then, using floured hands, knead it gently three or four times to form a ball.
- Flatten the ball into a disk about 3/4-inch thick, then cut it as you would a pie into 8 wedges.
- Transfer the pieces to the baking sheet, leaving at least 1/4 inch between them.
- Brush the tops lightly with cream.
- Bake the scones in the center of the oven until golden brown, about 16 to 18 minutes.
- Allow them to cool on the sheet for a few minutes and then transfer them to a wire rack.
- While the scones continue to cool, make the glaze.
- Combine all the ingredients in a small mixing bowl and whisk them until the mixture is smooth.
- If necessary, you can thin the glaze with water, stirring in no more than 1/2 teaspoon at a time.
- When the scones have cooled for another 10 minutes, drizzle each one generously with glaze.
BLUEBERRY SCONES WITH LEMON GLAZE
Provided by Tyler Florence
Time 40m
Yield 8 scones
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- Sift together the dry ingredients; the flour, baking powder, salt, and sugar. Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough.
- Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a bit before you apply the glaze.
- You can make the lemon glaze in a double boiler, or for a simpler alternative, you can zap it in the microwave. Mix the lemon juice with the confectioners' until dissolved in a heatproof bowl over a pot of simmering water for the double-boiler method, or in a microwave-safe bowl. Whisk in the butter and lemon zest. Either nuke the glaze for 30 seconds or continue whisking in the double boiler. Whisk the glaze to smooth out any lumps, then drizzle the glaze over the top of the scones. Let it set a minute before serving.
BLUEBERRY SCONES WITH LEMON GLAZE
Make and share this Blueberry Scones With Lemon Glaze recipe from Food.com.
Provided by dojemi
Categories Scones
Time 49m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- Sift together the dry ingredients; the flour, baking powder, salt, and sugar. Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs.
- Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough.
- Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough.
- Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches.
- Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares.
- Cut the squares in 1/2 on a diagonal to give you the classic triangle shape.
- Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream.
- Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a bit before you apply the glaze.
- Technically you should make this simple lemon glaze in a double boiler (i.e. over a pot of simmering water with a heatproof bowl set on top) but it's even simpler to zap it in the microwave.
- Mix the lemon juice and confectioners' sugar together in a microwave-safe bowl.
- Stir until the sugar dissolves.
- Add the lemon zest and butter.
- Nuke it for 30 seconds on high.
- Whisk the glaze to smooth out any lumps, then drizzle the glaze over the top of the scones.
- Let it set a minute before serving.
GLAZED LEMON-GINGER SCONES
Joanne Chang, the owner of Boston's celebrated Flour Bakery, has baked more scones than you can imagine. This version is one of her bestsellers--it's packed with flavor, thanks to the trifecta of ginger (fresh, dried, and crystallized), as well as the lemon in the batter and glaze.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 10
Number Of Ingredients 15
Steps:
- Scones: Preheat oven to 350 degrees with rack in center.
- In a mixer fitted with the paddle attachment, beat together flour, granulated sugar, baking powder, baking soda, salt, crystallized ginger, ground ginger, and lemon zest. Add butter; beat on low speed until butter is somewhat broken down with some visible pieces remaining, about 30 seconds.
- In a liquid-measuring cup, whisk together buttermilk, cream, egg, and grated ginger. With mixer on low, add buttermilk mixture and beat until dough just comes together, 20 to 30 seconds (there will still be some flour mixture at bottom of bowl).
- Remove bowl from mixer. Using your hands, gather and lift dough, turning it over in the bowl, until remaining flour mixture has been incorporated into dough.
- Turn dough out onto a lightly floured surface and gently roll out 1 inch thick. Using a 2 1/2-inch round cutter, cut out 10 rounds, rerolling scraps as necessary. Transfer to a parchment-lined baking sheet, spacing about 2 inches apart.
- Bake until light golden brown, 30 to 35 minutes. Transfer sheet to a wire rack; let cool 10 minutes.
- Lemon Glaze: In a small bowl, whisk together confectioners' sugar and enough lemon juice to make a smooth, thick, pourable glaze. Brush glaze over warm scones and serve.
AMAZING LEMON SCONES
These are so delicious they just melt in your mouth! They have a bakery back home that has these amazing lemon scones that I was addicted to. Through much trial and error I think I've got them!
Provided by ANGELSTAR
Categories Bread Quick Bread Recipes Scone Recipes
Time 55m
Yield 10
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix flour, white sugar, baking powder, baking soda, and salt in a bowl. Cut in cold butter with a pastry blender until mixture resembles coarse crumbs. Whisk milk, 3 tablespoons lemon juice, lemon zest, and vinegar in a small bowl and stir into flour mixture until moistened; turn out onto a lightly floured surface.
- Knead dough briefly for 5 or 6 turns. Pat or roll dough out into a 1 inch-thick round. Cut into 10 wedges and arrange on a baking sheet leaving 1 inch between each wedge.
- Bake in preheated oven until bottom edges are lightly tan, 11 to 14 minutes. Allow scones to cool for 15 minutes.
- While scones are cooling, stir confectioners' sugar, melted butter, 2 1/2 tablespoon lemon juice, and vanilla extract in a bowl until smooth. Stir water into sugar mixture, 1 tablespoon at a time, until mixture is easily drizzled.
- Drizzle glaze over warm scones.
Nutrition Facts : Calories 446.4 calories, Carbohydrate 61.9 g, Cholesterol 54 mg, Fat 20.6 g, Fiber 1.1 g, Protein 4.6 g, SaturatedFat 12.9 g, Sodium 487.9 mg, Sugar 32.2 g
LEMON SCONES
These sunny lemon scones are perfect for breakfast or to enjoy as a treat in the afternoon with a cup of tea.
Provided by Martha Stewart
Categories Bread Recipes
Time 1h30m
Yield Makes 8 Scones
Number Of Ingredients 10
Steps:
- Preheat the oven to 400°F. Line a baking sheet with parchment paper. Combine 1/3 cup sugar and lemon zest in a large bowl and massage them together using your fingertips. Add the flour, baking powder, baking soda, and salt and whisk until well combined.
- Using the large holes of a box grater, grate frozen butter into dry ingredients; using a fork, toss together until butter shreds are coated. In a large measuring cup or medium bowl, whisk egg into 3/4 cup cream until well combined.
- Pour the wet ingredients into the dry ingredients. Using a fork, stir in cream mixture until just combined. (The dough should be crumbly; do not overwork.)
- Transfer dough to prepared baking sheet. Gather dough together and pat into a 7-inch circle. Cut into 8 wedges. Brush tops with remaining tablespoon of cream and sprinkle with remaining tablespoon of sugar. Bake until golden, 20 to 25 minutes, rotating sheet halfway through. Let cool then using a spatula, transfer scones to a wire rack to cool completely.
- In a medium bowl, whisk confectioners' sugar with 1 tablespoon of lemon juice, adding more lemon juice by the 1/2 teaspoon as needed until it has a thick glaze consistency, similar to honey. Using a spoon, drizzle glaze over cooled scones; let sit for 15 minutes before serving.
SUGAR AND SPICE! GLAZED LEMON TEA SCONES
Delightful light and lemony glazed scones with just a hint of spice! These are even more delicious when split and spread with lemon curd - and maybe a dollop of cream for good measure! These would be wonderful when served for afternoon tea, or make a batch up for a spring picnic. This recipe was on a set of recipe cards that a kind friend sent to me from the States, and I adapted them slightly to my own taste. If you are unable to source mixed spice, I have a recipe for mixed spice on zaar: Recipe #266688
Provided by French Tart
Categories Scones
Time 30m
Yield 8 Glazed Lemon Scones, 8 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oven to 200C/400°F Grease a large, heavy baking sheet.
- Sift the flour, sugar, baking powder, cream of tartar, mixed spice and salt into a large mixing bowl. Add the lemon zest and lightly mix with your hands.
- Using your fingertips, rub the butter into the dry ingredients until the mixture resembles fine crumbs.
- Make a well in the centre of the dry ingredients and add the cream and the beaten egg; mix with a knife; then using a wooden spoon, combine all the ingredients together, just until the dough holds together.
- Scrape the dough onto a floured surface and using floured hands, knead it gently three or four times to form a ball. Flatten the ball into a disk about 1 inch thick, then using a pastry (biscuit or cookie) cutter, cut out 8 rounds, for 8 scones. Transfer the scones to the baking sheet, leaving plenty of space between them. Brush the tops lightly with extra cream.
- Bake the scones in the centre of the oven until golden brown, about 15 to 20 minutes. Allow them to cool on the sheet for a few minutes and then transfer them to a wire rack.
- While the scones continue to cool, make the glaze. Combine all the ingredients in a small mixing bowl and whisk them until the mixture is smooth. If necessary, you can thin the glaze with more lemon juice, stirring in a 1/2 teaspoon at a time. When the scones have cooled for another 5 to 10 minutes, drizzle each one generously with the lemon glaze.
- Serve them with butter, cream or lemon curd for a tea-time treat!
Nutrition Facts : Calories 381.7, Fat 19.1, SaturatedFat 11.6, Cholesterol 87.6, Sodium 105, Carbohydrate 48.6, Fiber 0.8, Sugar 23.2, Protein 4.8
3-INGREDIENT LEMON SCONES
These scones are so quick and simple. They only have three ingredients and produce deliciously light scones. The bubbles in the lemon soda make them rise. There is no need to rub butter as in the traditional scone recipe. Serve hot with whipped cream and berry jam.
Provided by purplepiscean
Categories Bread Quick Bread Recipes Scone Recipes
Time 20m
Yield 12
Number Of Ingredients 4
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Grease a baking sheet with cooking spray; lightly dust with flour.
- Sift self-rising flour into a large bowl. Combine lemon soda and cream and pour over the flour. Mix until dough is just combined. Turn dough out onto the prepared baking sheet. Flour your hands and gently pat dough into a large rectangle. Do not overwork the dough. Cut into triangles or squares.
- Bake in the preheated oven until golden, 10 to 12 minutes.
Nutrition Facts : Calories 190.1 calories, Carbohydrate 26.4 g, Cholesterol 27.2 mg, Fat 7.7 g, Fiber 0.8 g, Protein 3.5 g, SaturatedFat 4.6 g, Sodium 404.4 mg, Sugar 2.8 g
LEMON SCONES
These delicate scones are the perfect lightly sweet treat to serve with coffee or tea at any holiday get-together. It's a simple bread since, like biscuits, it doesn't require much kneading and there's no need to let the dough rise.
Provided by Taste of Home
Time 35m
Yield 12 scones.
Number Of Ingredients 9
Steps:
- In a medium bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles fine crumbs. Add buttermilk and lemon zest, stirring just until mixed. , Turn onto a floured surface; knead gently six times. Shape into a ball. On a greased baking sheet, pat dough into a circle about 1/2 in thick and 8-1/2 in. in diameter. Using a sharp knife, cut wedges in the dough, being careful not to cut all the way through. Sprinkle with sugar. Bake at 350° for 20-25 minutes or until edges are lightly browned.
Nutrition Facts : Calories 198 calories, Fat 10g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 324mg sodium, Carbohydrate 25g carbohydrate (6g sugars, Fiber 1g fiber), Protein 3g protein.
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- Preheat the oven to 425 F (220 C). Line a baking sheet with parchment paper or a silicone baking mat.
- 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.
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- Preheat the oven to 375° and line a baking sheet with parchment paper. In a bowl, whisk the flour with the granulated sugar, baking powder, lemon zest and salt. Using a wooden spoon, stir in the cream and 2 tablespoons of the lemon juice; fold in the candied ginger.
- On a lightly floured work surface, gently knead the dough just until it comes together. Pat into a 9-inch round, a scant 1/2 inch thick. Cut the dough into 8 wedges and arrange them 1 inch apart on the prepared baking sheet. Bake the scones for 20 to 25 minutes, until slightly firm and lightly browned on the bottom, pale on top. Let cool for 5 minutes, then transfer to a rack to cool completely.
- In a medium bowl, whisk the confectioners’ sugar with the remaining 2 tablespoons plus 2 teaspoons of lemon juice until the glaze is smooth. Drizzle the lemon glaze over the scones and let stand for 15 minutes before serving.
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- Preheat oven to 425 degrees Fahrenheit. Make sure the oven rack is positioned in the center space. Line a large baking sheet with a nonstick baking mat or parchment paper.
- Add paddle attachment to your stand mixer. Place the flour, salt, baking powder, and sugar inside mixing bowl and beat them at a low speed.
- In a separate bowl, whisk the egg, vanilla, milk, and then add it to the mixer. The dough should come together and form a ball.
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