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How To Make Lemon Scones
- Prep time: 10 min
- Cook time: 15 min
- Ready in: 25 min
- Yields: 8 scones
Do you prefer scones or biscuits
Scones can be tricky things to enjoy; not because they are uncommon in America (because they are found everywhere), but, because, it is too easy to get a hold of bad ones. For the longest time, I never liked scones because they came for the deli (or coffee shop) and they were as hard and tasteless as a rock.
It wasn’t until I can across a scone mix at a tea house (which I could make at home) that I decided to give them another try.
What a different homemade scones made! Those freshly made ones were light and flaky and had a great taste and texture. They were a far cry for those flavorless rocks from the coffee shop.
Now, to be far, not all store bought scone mixes are the same (actually, some are quite disgusting), but if you decide to make homemade ones (from scratch), you have the option of adding your own flavors.
These homemade lemon scones are easy to make at home and take just as long to put together as the mixes at the store and they taste far better than anything at a coffee house. You can make one batch of these scones in 15 minutes and they can last you all week.
2 cups of all-purpose flour
2 ¼ teaspoon (tsp.) of double acting baking powder
1 tablespoon (tbs.) of white sugar
½ teaspoon (tsp.) of salt
1/4 cup (1.2 a stick) of cold unsalted butter
2 whole eggs
1/3 cup of whole milk
2 tablespoons (tbs.) of fresh lemon juice
½ teaspoon (tsp.) of salt
½ teaspoon (tsp.) of white sugar
1 tablespoon (tbs.) of whisked egg (from the 2 above eggs)
1 teaspoon (tsp.) of fresh lemon juice
-One Standard Baking / Cookie Sheet
-One Standing Mixer
-One Dough Scraper
1. Pre-heat the oven to 450 degrees F.
2. In a small mixing bowl whisk / sift together the 2 cups of all-purpose flour, the half teaspoon (tsp.) of salt, the tablespoon (tbs.) of white sugar and the 2 ¼ teaspoons (tsp.) of double acting baking powder.
3. In another small mixing bowl, crack and whisk together the two (2) whole eggs.
4. Remove one (1) tablespoon (tbs.) of the whisked egg and place in a small bowl and add the one (1) teaspoon (tsp.) of lemon juice and, mix it together; set aside.
5. Mix the ½ teaspoon (tsp.) of salt and ½ teaspoon (tsp.) of sugar in a small bowl; set aside.
6. Cut the ¼ cup (half stick) of cold, unsalted butter into small pieces.
7. Pour the flour mixture into a standing mixer.
8. Set the speed on low and add the chopped cold butter, one a piece at a time, to the flour.
9. Allow it to mix together for about 3 minutes until it become slightly crumbly.
10. Add the whisked eggs to the four and butter and mix together.
11. Add the 1/3 cup of whole milk and the two (2) tablespoons (tbs.) of lemon juice to the mixture and blend until combined and pulls away from the sides. (NOTE: the dough will be VERY sticky.)
12. Take a 12 inch (one foot) long piece of plastic and scoop the dough out of the standing mixer and wrap it in the plastic wrap. Using your hands roll it into a disc shape. (See picture.)
13. Using a dough scraper, cut the dough into 8 wedge shaded pieces.
14. Line the cookie sheet with the parchment paper.
15. Place the scones on the cookie sheet.
16. Brush the whisked egg and lemon juice mixture on each scone.
17. Sprinkle the sugar and salt mixture on top of each scone.
18. Bake the scones for 15 minutes.
19. Allow to cool completely before serving.