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Ingredients
Scale
- 3¼ cups all-purpose flour
- ¼ cup sugar
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cups cold butter, cut into pieces
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- ½ teaspoon lemon extract
- 3 tablespoons freshly grated lemon zest
- melted butter, for brushing
- coarse sugar, for sprinkling
- 1¼ cups of powdered sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon lemon extract extract
- 2 tablespoons heavy cream
- 2 ½ tablespoons milk
- 2 teaspoons freshly grated lemon zest
Instructions
- Preheat the oven to 425 degrees F.
- In a large bowl, mix the flour, sugar, baking powder, baking soda, and salt. Incorporate the cold butter using fingers, a fork, or a pastry blender until the mixture resembles coarse crumbs.
- Create a well in the centre of the dry mixture and add the buttermilk, vanilla extract, and lemon extract. Stir until the dough forms and is sticky, then mix in the lemon zest.
- Flour your hands and work surface, then divide the dough in half and shape into two 6-inch circles on the floured surface or one larger circle. Cut into 6 or 8 wedges.
- Brush melted butter over each scone and sprinkle with coarse sugar if you wish.
- Arrange the scones on a baking sheet and bake for 10 to 12 minutes, or about 15 minutes for larger scones. Drizzle with lemon cream glaze before serving.
Notes
Ensure ingredients like butter and buttermilk are cold for optimal texture.
Experiment with different citrus zest for varied flavors in your scones.
These scones taste best when served fresh but can be stored for a few days in an airtight container.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 215
- Sugar: 7g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg