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Lemon Scones

What you Need

  1. 1 cup unbleached organic white flour
  2. 2 tbl - 1/4 cup white sugar
  3. 2 tsp baking powder
  4. 1/4 tsp salt
  5. Grated zest from one Meyer Lemon
  6. 1 tbl Meyer Lemon juice
  7. 4-5 tbl butter, diced into approx. 1/3 inch pieces
  8. 1/3 cup milk (you may not need it all)
  9. 1 tbl Meyer Lemon juice
  10. 1/2 cup powdered sugar

How to make it

  1. Preheat the oven to 400º
  2. In a mixing bowl, combine flour, sugar, baking powder, salt and lemon zest
  3. Add butter pieces, and with a fork or pastry blender, begin to incorporate the butter into the flour
  4. Once the butter has been coated with flour and broken into slightly smaller pieces, use your finger tips to quickly work the dough until it resembles coarse meal
  5. Make a well in the center of the bowl and add slightly less than 1/2 cup milk and the lemon juice
  6. Using your finger or a fork, working in a circle around the inner side of the well, mix the milk into the flour mixture, adding more milk if needed
  7. Remove the ball of dough to a floured surface and knead for about 2-3 minutes, until the milk has been absorbed and the dough is smooth
  8. Using your palms, press dough into a rectangle about 3/4 - 1 inch thick
  9. Cut into wedges or shapes and place onto a greased baking sheet
  10. Bake about 12 - 15 minutes, until just turning golden on the bottom
  11. Remove from the baking sheet and allow to cool on a rack
  12. To make icing, mix lemon juice and powdered sugar, using a small amount of milk if necessary to obtain desired consistency
  13. Drizzle icing from a spoon over the scones and serve

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