Lemon sugar scones are light and tender, with a delicate and natural lemon flavor. Perfect for nibbling alongside your favorite cup of tea.
Do you know what the most rewarding part of having a recipe blog is? It’s when someone tells you that they’ve made your recipe and more than that, they loved it! This is one of the best feelings in the world. Serious warm fuzzies! Recently I had the pleasure of someone stopping me at the grocery store to tell me that they’d made my cranberry orange scones over the holiday. Not only that, but that her daughter in law, whom thought she hated scones, even loved them. It really made my day.
You know, I can understand people thinking they don’t like scones. Sometimes they get a bad rep. If you’ve ever had a dry, crumbly commercially made scone you know what I’m talking about.
However, homemade scones are completely different. Done right they are light and tender, slightly crisp around the edges, but moist and flavorful on the inside.
Did you know that in different parts of the world scone is pronounced differently? Some pronounce it scone like rhymes with tone, while others pronounce scone as rhymes with gone.
I know that I just posted lemon crinkle cookies last week, but this time of year is great for baking with lemons. For one, lemons and other citrus are on sale! But also, I find lemon flavor cheerful and bright. Who doesn’t need a little cheer in the dead of winter?
Lemon Sugar Scones
Light and tender scones, with a delicate and natural lemon flavor.
- 2 3/4 cup flour
- 1/3 cup sugar
- 1 1/2 teaspoon baking powder
- 1 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 Tablespoon lemon zest
- 3/4 cup cold butter cut into small pieces
- 1/2 cup milk
- 1/4 cup fresh lemon juice
- 2 Tablespoons melted butter
- 2 Tablespoons sugar
- 2 teaspoons lemon zest
Preheat the oven to 350 degrees.
In a large mixing bowl combine the first 6 ingredients. Add the butter and cut it in with a pastry blender or fork until the mixture resembles coarse crumbs.
Make a well in the center of the flour mixture and pour in the milk and lemon juice. Stir until just moistened.
Turn the mixture out onto a floured surface and knead the dough 4-6 times, just until the dry ingredients are well incorporated and the dough is easy to shape.
Pat and shape into a round 1 inch thick and approximately 8 -9 inches in diameter. Cut into 10 wedges and place onto a baking sheet, separating the wedges slightly.
In a small bowl, mix together the remaining melted butter, sugar, and lemon zest. Use a pastry brush to evenly brush the topping over each scone.
Bake at 350 degrees for 14-16 minutes or until the bottom edges have lightly browned.
Helpful hint; While lemons and lemon juice don’t freeze well, lemon zest does. So when you have a recipe that calls for fresh lemon juice, go ahead and zest your lemon first and put it in the freezer. Then you’ll have it ready to go the next time a recipe calls for zest. One medium sized lemon will give you approximately 1 tablespoon of zest and a few tablespoons of lemon juice.