Friday, July 12, 2013

Lemon Scones

Here is an absolutely scrumptious scone recipe, perfect for a tea party. They are delectable with or without the frosting which can also be substituted for a glaze.

 Lemon Scones:


2 cups all purpose flour

1/3 cup sugar

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

8 tablespoons unsalted frozen butter

1/2 cup sour cream

1 large egg

1 heaping teaspoon lemon rind

Juice from 1 lemon


Preheat oven to 400 degrees F, and grease a large cookie sheet.

In a medium bowl, mix flour sugar, baking powder, baking soda, and salt. Grate frozen butter into flour mixture, use your fingers to work in the butter (mixture should resemble coarse meal), then mix in lemon rind, set aside.

In a small bowl, whisk sour cream, lemon juice, and egg until smooth. Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press dough against the bowl into a ball. (The dough will be sticky in places, and there may not seems to be enough liquid at first, but as you press, the dough will come together.)

Place on a lightly floured surface, and pat into a 7-8" circle, about 1" thick. Sprinkle to 1 teaspoon o sugar. Use a sharp knife to cut into 8 triangles; place on a greased cookie sheet about 1" apart. Bake until golden, about 15-17 minutes. Cool for about 20 minutes. Frost with lemon frosting (recipe below).


2 cups powdered sugar

1/2 stick butter

2 teaspoons lemon juice

2 tablespoon half-and-half


Beat all ingredients together until a light fluffy frosting forms. Take a tablespoon of frosting and dollop it onto each scone. Enjoy!

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