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Lemon Scones
What you Need
- 1 cup unbleached organic white flour
- 2 tbl - 1/4 cup white sugar
- 2 tsp baking powder
- 1/4 tsp salt
- Grated zest from one Meyer Lemon
- 1 tbl Meyer Lemon juice
- 4-5 tbl butter, diced into approx. 1/3 inch pieces
- 1/3 cup milk (you may not need it all)
- 1 tbl Meyer Lemon juice
- 1/2 cup powdered sugar
How to make it
- Preheat the oven to 400º
- In a mixing bowl, combine flour, sugar, baking powder, salt and lemon zest
- Add butter pieces, and with a fork or pastry blender, begin to incorporate the butter into the flour
- 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
- Make a well in the center of the bowl and add slightly less than 1/2 cup milk and the lemon juice
- 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
- 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
- Using your palms, press dough into a rectangle about 3/4 - 1 inch thick
- Cut into wedges or shapes and place onto a greased baking sheet
- Bake about 12 - 15 minutes, until just turning golden on the bottom
- Remove from the baking sheet and allow to cool on a rack
- To make icing, mix lemon juice and powdered sugar, using a small amount of milk if necessary to obtain desired consistency
- Drizzle icing from a spoon over the scones and serve
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