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Soft and Fluffy Bakery-Style Lemon Scones with Tangy Glaze

Four triangular lemon scones drizzled with white tangy glaze and topped with lemon zest.
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Make tender, moist lemon scones with a bright, zesty flavor and a sweet, tangy glaze. This recipe yields bakery-quality scones quickly.

Ingredients

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  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar plus 1 tablespoon for sprinkling
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 1 large egg
  • 1/2 cup heavy cream, cold
  • 1 tablespoon fresh lemon zest (from about 2 lemons)
  • 2 tablespoons fresh lemon juice
  • For the Glaze: 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, 1/4 cup granulated sugar, baking powder, and salt.
  3. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  4. In a small bowl, whisk the egg, heavy cream, lemon zest, and 2 tablespoons of lemon juice.
  5. Pour the wet ingredients into the dry ingredients. Mix gently with a fork until just combined. Do not overmix; the dough will be shaggy.
  6. Turn the dough out onto a lightly floured surface. Gently pat the dough into a 3/4-inch thick circle.
  7. Cut the circle into 8 wedges, like a pizza. Separate the wedges slightly and place them on the prepared baking sheet.
  8. Brush the tops lightly with a little extra heavy cream and sprinkle with the remaining 1 tablespoon of granulated sugar.
  9. Bake for 14 to 16 minutes, or until the tops are lightly golden brown. Let the scones cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  10. While the scones cool, prepare the glaze: Whisk together the powdered sugar and 2 tablespoons of lemon juice until smooth. Add more powdered sugar or lemon juice as needed to reach a thick but pourable consistency.
  11. Drizzle the glaze over the cooled scones. Let the glaze set before serving.

Notes

  • For the best texture, keep your butter and cream very cold before mixing.
  • If you prefer a stronger lemon flavor, use Meyer lemons for both zest and juice.
  • You can freeze unbaked scones; place them on a tray until frozen, then transfer to a freezer bag. Bake directly from frozen, adding 3-5 minutes to the bake time.

Nutrition

Find it online: https://whiskdaily.com/best-lemon-scones-fluffy-bakery-style/