Recipe by ratherbeswimmin'
Mom made these during Christmas. Yum-me.
Top Review by mdr1432
Loved these scones! They turned out really fluffy and moist. The scone was a nice, not-to-sour lemon, while the glaze was very tart. I did choose to put a drop of food coloring in the glaze, and it made the top of my scones a great yellow. If you have strong opinions about the tartness of lemons one way or the other, I'd suggest following the recipe and just adjusting the zest in your glaze whichever way you prefer.
I deducted one star even though I loved the recipe because, as another user mentioned, there really doesn't seem to be enough flour in the original recipe. It was impossible to knead my dough with only the 2 cups, and I ended up incorporating about 1 cup more in the kneading process to get a proper scone dough.
BTW, any non-dairy folks out there, I made this once with almond milk instead of cow milk, and it worked just fine. Couldn't really tell in the final product. And to make it a little healthier, whole wheat pastry flour also works great.
Overall great scone recipe, and refreshing to see one that doesn't call for heaps of shortening or heavy cream.
- 2 cups all-purpose flour
- 1⁄4 cup sugar
- 4 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1⁄2 cup butter or 1⁄2 cup shortening
- 1 tablespoon grated lemon zest
- 1 egg
- 1⁄2 cup milk
- 1⁄4 cup fresh lemon juice
- 1⁄2 cup powdered sugar, sifted
- 4 teaspoons fresh lemon juice
- yellow food coloring (optional)
- grated lemon zest
- slivered almonds
Directions See How It's Made
- 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.