Lemon Scones

These scones are very moist and very delicious! The original recipe calls for Meyer lemons, which is probably even better, but they're also more expensive so I just used regular-joe lemons and it tasted great. It also mixed in a cup of diced strawberries, but Jeremy doesn't like fruit chunks so I just served sliced strawberries on the side. Yum!


Lemon Scones

from Goodlifeeats.com

For the scones:
4 cups flour
4 teaspoons baking powder
2/3 cup sugar
3/4 teaspoon salt
Zest of 2 medium-large lemons
1 cup cold butter
2 large eggs
1/3 cup lemon juice - about 3 lemons
1/3 cup milk
1 teaspoon vanilla extract

For the Glaze:
1/2 cup powdered sugar
2 teaspoons lemon juice
1 teaspoon milk

Preheat oven to 375 degrees F. Zest the lemons and combine with the sugar in a small bowl. Using your fingers, rub the sugar and zest together to combine. This will help release the oils and aroma of the lemons.

Combine the flour, baking powder, sugar (combined with zest), and salt. Cut the butter into the flour mixture until it resembles coarse sand. In a small bowl, whisk the eggs, lemon juice, buttermilk, and vanilla together.

Stir the egg mixture into the flour mixture until the dough is moist, but do not over mix. Turn the dough out onto a floured surface and knead a couple of times until the texture is more uniform and the dry bits have been incorporated.

Divide dough into two equal balls. Pat each ball into an 8 inch circle. Place each ball onto a greased cookie sheet. Score each circle with a knife into 6 wedges.

Bake in a 375 degree oven for 15-20 (for small individual circle scones) or 30-40 minutes (for the 8 inch circles), or until done and very lightly golden. Allow the scones to cool completely.

Meanwhile, stir powdered sugar, milk, and lemon juice together. Drizzle over cooled scones.

Serve with sliced strawberries!