These scones are really good.
They flavour is bright and citrusy, but not overly so. The texture is cake-y. Yes, cake-y. This is not some dry scone that you need to slather with all sorts of butter to get it to be edible. I can eat these naked (but, a little honey-lemon butter or raspberry jam would be acceptable…and all), just the drizzle of glaze.
They’re not too tricky to put together, and I have successfully made them the night before and then popped in the oven from the refrigerator. Cold butter is a good thing, after all.
Have them with tea, and/or breakfast. And maybe some fruit.
1/3 cup white sugar
zest of 1 lemon
3 1/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 1/2 teaspoon baking powder
3/4 cup (170g) cold butter, cut into cubes
1 cup cold buttermilk
1 teaspoon vanilla
juice of half a lemon
1/2 teaspoon vanilla
about a cup icing sugar
- Preheat oven to 425F. Prepare a baking sheet with parchment paper
- In a small bowl, combine lemon zest and white sugar. Rub the sugar between your fingers to fully incorporate. This helps to evenly distribute the lemon through your batch of scones. Set aside as you prepare your other ingredients.
- In a large bowl, combine flour, lemony sugar, baking powder, baking soda, and salt in a large bowl
- cube your cold butter and add to bowl. Cut in the butter (using a pastry cutter or two knifes) until the mixture resembles coarse crumbs. It will feel almost like wet sand. Stir in the milk and vanilla.
- On a lightly floured surface, dump out your shaggy scone dough. Knead gently until mixture mostly comes together. There might be some stubborn crumbly bits, but it comes together. If you’re like me, it won’t be perfect.
- Pat and shape into a rectangle of about 12×6 inches. Fold in half. Roll it or pat it to an even thickness again, about an inch to an inch and a half. Cut the rectangle to 8 equal sized rectangles. Cut those small rectangles in half diagonally. Arrange on your baking sheet. You may need to bake in 2 batches. Alternatively, make 8 giant scones.
- Brush with melted butter. Bake for 12-14 minutes or until golden brown on the bottom, and lightly browned on top (I forgot to butter, so these didn’t get quite as brown as I like)
- While baking, prepare your glaze. Whisk together lemon juice, vanilla and gradually add icing sugar until a loose consistency.
- When scones are done, remove to a wire rack immediately. Drizzle with glaze. Eat ASAP. These are best fresh from the oven.
Adapted from my go-to scone skeleton at How Sweet It Is